|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee wash hands and then leave hand sink, remove watch from wrist and put away, then continue to don gloves and handle foods. CDI - manager directed employee to remove gloves an re-wash hands. Hands re-washed. Ensure hands are washed after touching items that may contaminate them before donning gloves. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cheese grater machine with significant food residue present. Manager confirmed machine has not been in use today. CDI - machine cleaned. Clean equipment after each use. |
|
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 TCS foods in front line display case above 41f including chicken wraps at 43, hot wings at 47f and bbq wings at 48f. CDI - manager voluntarily discarded all TCS items. This unit has been noted as out of compliance on multiple inspections. Do not store TCS items in this cooler until it consistently maintains foods below 41f. Risk control plan put in place today for cold holding of TCS foods in the Deli. REPEAT
Return visit required within 10 days to check operation/repair of display cooler.
CONTINUED NON-COMPLIANCE WITH COLD HOLDING TEMPERATURE REQUIREMENTS MAY RESULT IN PERMIT ACTION. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
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 products beyond 7 day shelf life in the sandwich station prep cooler including cooked chicken with prep date of 7/30 and cooked meat with prep date of 8/2. CDI - manager discarded. Ensure TCS foods are discarded upon expiration not to exceed 7 days. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 prepped sushi at 50f sealed in plastic containers placed into display unit and stacked without proper cooling. CDI - employee removed sushi from display and placed into walk in freezer to quickly chill. Ensure that sushi is properly cooled before placing into display cooler. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of frozen food items on the floor of the walk in freezer. Keep food at least 6 inches off of the floor to prevent contamination. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing smart watch on wrist while handling foods. REPEAT |