|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed 3 packages of sprinkles stored opened while not in use on bakery shelving. CDI- containers were sealed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Wash, rinse, and sanitize in-use equipment and utensils every 4 hours. Both deli employees indicated the slicer is sanitized throughout the day but only fully broken down and washed, rinsed, and sanitized nightly. CDI- slicers were broken down and washed, rinsed, and sanitized during the inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham and chicken cold holding above 45F in the deli case (see chart). Deli employees indicated these items had not been removed from the case recently for slicing. CDI- foods were transferred to the walk in cooler for cooling. EHS instructed PIC to monitor cooler and call for repairs if the foods cannot be maintained below 45F. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed debris accumulation on metal icing shelving in the bakery. Improvements made since last inspection. |