|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw chicken on a sheet pan being stored on the wash basin of the 3 compartment sink where soiled utensils were being stored. CDI- chicken was relocated. |
|
21
|
1.50
|
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 opened package of ham with an expiration date of 12/21. PIC indicated the date was incorrect. CDI-product was dated accurately. |
|
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 sliced deli meats in the customer cold wall cold holding above 45F (see chart). PIC indicated the meats were sliced approximately 2 hours earlier and were packaged and placed directly into the customer case. CDI- products were relocated to the walk in cooler for cooling. Cool products to 45F or lower prior to placing in the customer coolers. |
|
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 debris accumulation on a push cart and underneath wicker baskets at the customer cold shelving. |