|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed employee placing garnish of kale and fruits on to food with bare hands. Bare hands should not be used for garnishes. CDI - Discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Observed two packs of deli meat not dated. CDI- Dated.
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 packs of bologna, turkey, and ham dated for 3/02, 3/08, 3/12, 3/15. CDI - Discarded.// Observed rotisserie chicken salad dated for 3/21 but the chicken was cooked and cooled on 3/20. Ensure that the date indicated the oldest cooked product rather than when the product was mixed.
Observed cured meats dated for 30 days labeled as keep refrigerated. Per the 2009 food code only shelf stable, dry fermented sausages, such as pepperoni and Genoa salami// shelf stable salt-cured products such as prosciutto and Parma (ham) that are NOT labeled with "keep refrigerated" as specified in 9 CFR 317 labeling, marking devices, and containers are except. When the term "keep refrigerated" is on the product the establishment should obtain a label from the manufacturer to ensure compliance. Spoke to boars head during inspection and will provide within 10 days. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. - Repeat - Observed crab sticks being thawed under room temperature. Eggs were thawed under direct heat and held cold. Thawing shall be accomplished under running water (70F or below) that allows particles to come off, as part of the complete cooking process, or under refrigeration. Discontinue thawing a whole package of eggs in the warmer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed detailed cleaning needed in - reach in refrigeration under and inside deli cases - dry storage areas under sandwich unit - tracks of doors in deli case - gaskets of reach in units - speed racks in walk in cooler - shelving and under plastic of walk in cooler - and any other location with build up. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C - 0 pts - Observed employee drink, lunch, and purse co mingled with food and dry storage for the establishment. An area for employee personal items should be designated to prevent co-mingling. |