|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed racks of food in the walk-in and sub rolls for the deli not covered while not being used. CDI |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the can opener with dried build up around and on the blade. CDI. |
|
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 deli meats, cheeses, and tomatoes at the sandwich station were as high as 54F. CDI - levels lowered. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.18 Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed several 7 days date marked cheeses (Brie, Telggro, Cambozola, Chaumes) were marked for 7 days but were 43-45F. Return visit required. Either these need to be held at 41F or below, marked for 4 days and discarded, or information provided that under the food code these cheeses are exempt from date marking. Also, small containers of potato salad marked for 5 days were 43F. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
, 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed pizzas were out for service, but no times had been written in the log. CDI - logs changed. |