|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat: 2 pts.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed handsink at back dish area blocked by dish cart. CDI: cart relocated.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at back handsink next to dish sink. CDI: paper towels provided. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment: 0 pts.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed one quat sanitizer spray bottle at 50ppm. CDI: corrected to 200ppm during inspection. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
Repeat: 3 pts.
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 several products including black forest ham, maple ham, and oven roasted turkey dated improperly. Observed inconsistent date marking in place. Some products dated with just sell by date and other products with pack date and sell by dates. Ensure a consistent date marking system is in place with correct dates provided. Violation has been noted for past 3 inspections. A risk control plan will need to be implemented to address date marking issues.
Verification required by 8/14/17 |
|
31
|
0.50
|
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 - 0.5 pts.
Observed tomatoes in walk-in cooler wrapped tightly in cooling process. CDI: tomatoes unwrapped to allow properly air flow for rapid cooling. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
General Comment: 0 pts.
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Observed hot water at all handsinks in deli department too hot for proper handwashing. Observed water at 117F, 127F, and 126F. CDI: water was adjusted to 100F and 107F during inspection. |