|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese in the deli prep table above 41F. PIC stated that product was placed there in the morning for a breakfast sandwich. One side of the prep top was left open, likely reducing the cold air circulation throughout the prep top. CDI: Cheese rapidly cooled and air gap covered. REPEAT VIOLATION |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 turkey in deli case from 3/8. Observed no date mark on chicken filets in deli case that PIC stated were cooked yesterday. Observed chicken salad wrap with today’s date when the chicken salad was prepared yesterday. CDI: EHS and PIC discussed that the oldest date markable item in the sandwich should be what the use by date reflects, not the date the sandwich was put together. Turkey voluntarily discarded. Date added to chicken filets. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed handsink near walk in cooler in need of re-caulking to the wall.
4-101.19 Nonfood-Contact Surfaces - C Observed interior of deli prep top is not smooth and easily cleanable. Coils for refrigeration and tubing are exposed. Food debris has become stuck to these areas. |
|
47
|
0
|
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 interior of prep top cooler at the sandwich station to have food debris and build up. REPEAT VIOLATION Previous violation corrected. |