|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and lettuce in middle flip top unit holding at 43F, as well as several prepared deli salads (quinoa, kale, penne, etc) holding between 42F and 45F in retail side of walk in unit. CDI: PIC called for maintanence on walk in unit to lower ambient air temp from 41F to 37F during inspection. All items in flip top unit will be placed on TPHC to be discarded after 4 hours. REPEAT.
Note: As this was the facility's first inspection under the new 41F cold holding parameter, points were not deducted for the above violation, despite it technically being a repat violation. If cold holding violations are observed in the future, points will be deducted. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed egg salad cooling in deep plastic containers and cooked chicken cooling in a covered plastic container. CDI: Chicken and egg salad spread out in metal pans and uncovered to facilitate rapid cooling. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lip contact surfaces of single service cups exposed at drink station. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips or unexpired QAC test strips on site during inspection. CDI: PIC obtained test strips from US Foods rep who had arrived on site during inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout deli area with dust/grease buildup. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damages to the wooden frame of walk in unit on the interior of unit. |