|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheese case with ambient air temperature of 45f holding TCS cheese above 41f including goats cheese at 47f and havarti at 44f. Cooler appears zoned with some areas holding TCS cheese at 41f or lower and others zoned. PIC discarded all cheese above 41f and called for service of unit.
Observed reach in below chefs case holding TCS foods including marinara at 44f, blue chees at 46f, mayonnaise based sauces labeled refrigerate after opening at 51f. Unit door observed opened for extended time although air temperature not recovering properly. Lowest temp achieved 44f. PIC discarded TCS foods above 41f and called for service of unit.
Risk control plan put into place for cold holding temperatures in deli department as cold holding violations and cold holding equipment repair issues have been noted during multiple recent inspections. Risk control plan was in place previously for one display case but had been cancelled after no cold holding violations during last inspection. That display case was in compliance today. VR required within 10 days. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Observed bottle of blue chemical stored mixed with single service food trays on bottom shelf of prep table. CDI - chemical removed. Do not store chemicals with food or food contact surfaces. |
|
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 boneless buffalo chicken cooling in sealed containers in customer display case. CDI - chicken opened and placed into walk in freezer to quickly chill. Use methods that allow TCS foods to quickly cool. Do not seal TCS foods into sealed containers or place directly into display coolers until fully cooled. REPEAT |
|
38
|
0
|
Personal cleanliness |
No |
No
|
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 handling food items wearing watch on wrist. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed condensate drip from interior pipe work inside of sandwich station reach in cooler accumulating into plastic container. Repair to prevent contamination.
Observed cheese case with zoned ambient air temperatures ranging from 41f - 45f and chefs case bottom reach in unit ambient air temperature 44f. Repair. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak from pipe work under 3 part sink running onto floor under sink area. Repair. REPEAT |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed greasy residue and/or dark buildup under and around equipment in deli and in cheese island areas. Clean. REPEAT |