|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one rotisserie chicken at 48F on the customer cold wall. CDI- item was relocated to the walk in cooler for cooling. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site. The facility has thin food masses such as sliced deli meats, cheeses, and chicken wings. VR within 10 days. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no quat test kit on site for checking sanitizer at the 3 compartment sink. VR within 10 days.
4-603.15 Washing, Procedures for Alternative Manual Warewashing Equipment - C Large equipment that cannot be cleaned using a 3 compartment sink shall be disassembled and cleaned in place using a wash, rinse, sanitize procedure. PIC indicated the blade of the deli slicers is wiped down with sanitizer throughout the day but not washed with soapy water. |
|
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 minor debris accumulation on the walk in cooler fan coverings. |