|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Wash, rinse, and sanitize deli slicers every 4 hours they are in use. Two deli employees indicated the deli slicers are sanitized frequently throughout the day but are broken down for washing, rinsing, and sanitizing once nightly. CDI by instruction - wash, rinse, and sanitize slicers every 4 hours they are in use.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on the back of a deli slicer blade that had not been used today. CDI- instructed PIC to clean. |
|
21
|
0
|
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 bologna dated 12/6 and ham dated 12/6 in the deli case. CDI- items were removed and discarded. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
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 shelving in the bakery, in the walk in cooler, the sandwich station cart, and inside the deli case. |