|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
NOTE: 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Through discussion with PIC, slicers are cleaned nightly and sanitized throughout the day. CDI: EHS directed staff to implement a procedure where slicers are washed, rinsed, and sanitized at least every 4 hours throughout the day. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed american cheese in deli case above 41F. Employee stated that the cheese was just sliced a few minutes before the start of the inspection. CDI: Product relocated to the walk in cooler. All other items in the case were below 41F. Observed open container of mayonaise and horseradish aioli stored at room temperature when product states "keep refrigerated". Employee stated products were opened about an hour ago. CDI: Products cooled in walk in. REPEAT VIOLATION Significant improvement from previous inspection. |
|
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 no date marks on sliced meats and breakfast sausage in deli case. If product is held more than 24 hours from initial slicing it must have a date. CDI: Breakfast sausage voluntarily discarded. Other items date marked. |
|
47
|
0.50
|
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 build up on speed racks in walk in cooler. Observed some build up on walls near where coved flooring comes up throughout facility. REPEAT VIOLATION |