|
18
|
0
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed black roast ham chub cooling underneath deli case without temperature change within 30 minutes. Manager stated chub was cooling from slicing earlier that morning. CDI - Chub taken to walk in to cool rapidly. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in retail case cold holding above 45F. Manager stated protein salads, fried chicken, and ribs were stored in retail case since the previous day. He stated the lettuce salads were placed in retail case earlier that morning. CDI - Protein salads, fried chicken, and ribs were voluntarily discarded. Top layer of salads were pulled to cool down and bottom layer were placed on temporary TPHC. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 deli meat chubs cooling tightly wrapped in plastic and in deli case reach in. CDI - Chubs taken to walk in to cool rapidly. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
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 single use plastic containers stored on dirty shelving. EHS recommended using paper on shelving or increase cleaning frequency. |
|
47
|
0
|
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 tracks on deli case doors with food debris build up. Observed shelving throughout deli department with food debris. Increase cleaning frequency. |