|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Per conversations with meat market food employee and the PIC, it was indicated that the food contact equipment (blade saw, etc.) are cleaned at night only (wash, rinse, and sanitize cycle). However, food contact equipment that comes in contact with TCS foods shall be cleaned at a frequency necessary; in this case, the refrigerated room ambient temperature is too high to conduct cleaning equipment once a day. Per the code, utensils and equipment that are used to prepare food in a refrigerated room at 60F shall be cleaned once every 4 hour period. Discussed ambient temperature chart in the code with PIC. Suggestion to PIC to lower temperature in cutting room so that less cleaning frequency can occur. CDI. PIC to clean every 4 hours until refrigerated room is repaired to provide a lower ambient temperature. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed Thai spice salmon and bourbon salmon stacked high on ice display at 45F. CDI. PIC lowered stack and placed top portion in the walk in cooler. Repeat; half points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Observed one fan in condenser unit in cutting room not properly working. |