|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chickens hot holding below 135F in hot customer island (see chart). CDI- items discarded. |
|
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 brie cheese at the cheese island and several TCS packaged foods below sandwich prep. station cold holding above 41F (see chart). CDI- items were transferred to walk in cooler/freezer for cooling. Verification visit required to ensure customer cold unit below sandwich prep. counter is functional. |
|
21
|
0
|
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 one package of peppenero ham opened on 5/27 in deli case. CDI- item discarded. |
|
47
|
1
|
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. Observed debris accumulation on equipment throughout facility (shelving in walk in cooler where raw chicken is located, under Plexiglas paneling on walk in cooler shelves, inside deli meat/cheese cases, under-counter storage cases in sliding door tracks and in equipment below deli case, chef case, and sandwich prep. area. |