|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P
New manager was unable to demonstrate knowledge of the corporate employee health policy and no written documentation of this policy was available at arrival. CDI- after an attempt by the department manager was made with the incorrect policies, store manager provided the printed correct employee health policy. Recommended re-training staff regarding when to report illnesses, symptoms and exposures. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed a spray bottle in the sushi area with a 0ppm concentration. CDI- had to demonstrate to the sushi employee how to properly dispense sanitizer and measure for the correct concentration. |
|
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 several items inside the walk in cooler without a date label, including but not limited to: opened macaroni salad, ready to eat bags of kale, leaf lettuce and shredded lettuce. CDI by voluntary disposal.
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 alfafa sprouts stored with a use by date of 12/4 and pimento cheese stored with a use by date of 12/11. Observed uncovered potato skins stored with no date labeling. CDI by voluntarily discarding all items. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
According to the sushi HACCP plan the sushi rice discard time should be recorded in the log book. Observed no discard/use by times recorded. CDI by recording todays time and educating staff on the HACCP plan. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed food debris in all deli cooler tracks and under granite slats inside the refrigerated salad and deli meat cases. |