|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Fried chicken (47F) and chicken wings (49-51F) out of temperature compliance. CDI- Product was voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed several deli meats (9 items) dated for 11/01-11/07 not discarded within the 7 day requirements. - Items discarded. / Observed meatballs and pork dated for 11/09 reading 44-45F. Product only has a 4 day shelf life and should of been discarded on 11/12. CDI- Discarded. / Observed two items on chef case not dated properly on sheet. CDI- Dated properly. / Observed cheese in display reading 45F dated for 7 days. Items dated for 11/12, can be used until the 15th. Recommend assessing unit to ensure compliance of all units. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P - 0 pts - Observed a bottle of alcohol stored on prep table. CDI- Discarded. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Observed pH meter not working when asked to calibrate. CDI- PIC was able to replace item. /
In the HACCP plan it states that brown rice is to be labeled with date and time on the container it self. Employee was not labeling product. CDI- Labeled brown rice.
Ensure that HACCP plan meets compliance at all times. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. - 0 pts - Sushi area thawing fish under room temperature. Discontinue practice. CDI- Placed in walk in cooler to cool under refrigeration. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed boxes of single service containers stored on the floor with obvious wet stains on the bottom of the boxes. Ensure that all boxes are stored at least 6 inches off the floor at all times. |
|
47
|
0.50
|
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 detailed cleaning needed in - reach in refrigeration under deli cases - dry storage areas under sandwich unit - tracks of doors in deli case - gaskets of reach in units - and any other location with build up. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - 0pts - Floors: Cleaning needed behind and under equipment. / Walls: Some cleaning needed in areas of splash. |