|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at hand sink at bread cutting area. CDI - manager replaced.
6-301.14 Handwashing Signage - C No hand washing signage present in mens or womens restroom at front of store. Deli manager confirmed both are used by deli employees. |
|
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 some items in cold display cases with temperatures above 41f including chicken salad at 46f, chicken wrap at 43f, deli sandwiches at 44f. In all of these situations, the equipment was functioning properly and holding other food temperatures below 41f, but items above 41f were stacked above or outside of the cold zone of the unit. CDI - manager voluntarily discarded items. REPEAT Some improvement noted from last inspection as cold holding equipment is operating properly. Do not stock TCS food items in areas with obstructed air flow or out of the cooling zone of display cases.
CONTINUED NON-COMPLIANCE WITH COLD HOLDING REQUIREMENTS MAY RESULT IN PERMIT ACTION. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items at pizza prep cooler which are kept longer than 24 hours with no date marking including cooked chicken, italian sausage, pepperoni and open shredded cheese. CDI - manager voluntarily discarded items with no date marking.
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 Yorkshire Wensleydale Blueberry semi-soft cheese with 4 week expiration date applied. This cheese is not listed as exempt from date marking requirements and no information available on water activity of product. Documentation on water activity must be maintained for semi-soft cheeses with date marking exceeding 7 days. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed bulk sliced deli meats and cheeses wrapped in plastic and placed directly into sandwich station prep cooler with internal temperatures exceeding 50f. CDI - manager spread out bulk product and placed into freezer to quickly chill before storage. Ensure that prepared foods are properly cooled before wrapping and placing into service units. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed long handled scoop laying in sugar with handle in the product. Plastic single use cups used as scoops in dry goods. Use an approved utensil with a handle and keep the handle out of the food. |