|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
GENERAL COMMENT: 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed ambient air temperature at 54F. Harris Teeter policy is 45F. Prep begins between 5am-6am. Discussed with PIC that during summer/warmer months that clenaing frequency should be every 10 hours and in winter/colder months cleaning frequency can be every 20 hours (or according to FDA Food Code chart). Discussed keeping log/chart for when equipment/utensils are cleaned. Chart for cleaning frequency needs to be posted. Points not escalated today, but going forward more can be taken. -0- |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lobster rolls, cooked shrimp, and cooked nova bits being held above 41F in low display case on store floor. Items prepared between 09/05/20 and 09/09/20. CDI: PIC voluntarily discarded products. Observed steaks being held above 41F in case on store floor. Steaks double stacked- discussed only placing one tray in case at a time for better air flow. Steak prepared on 09/08/20. CDI: PIC voluntarily discarded product. Discussed with PIC having unit temp turned down. EHS will returrn within 10 days(09/21/20) to verify correction of cold holding issues. REPEAT VIOLATION. VERIFICATION REQUIRED.-3- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed roll of paper towels stored by display case soiled with blood from raw meats. Discussed with PIC the removal of gloves before using paper towels. CDI: PIC voluntarily discarded paper towels. -0- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed low display case not maintaining TCS foods at 41F or below. Discussed with PIC having unit temp lowered/serviced. -1- |