|
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 multiple chubs of meat, including but not limited to, turkey, chicken, bologna and 3 chubs of ham that had surpassed the hold time window. For temperatures 42-45 F maximum hold time is 4 days, for temperatures 41 F of below maximum hold time is 7 days. CDI- All items were voluntarily discarded. REPEAT. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a charging cell phone to be sitting directly on top of avocados used for sushi. CDI- Cell phone removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
/4-501.11 Maintain equipment in good repair. Observed door handle to be completely broken from door of meat display case, leaving a gap for cold air to escape. Repair. REPEAT. No points assessed today - PIC showed EHS work order made day of last inspection (5/17/16). A maintenance technician has been to store and said door would take about 1 month to order. |
|
47
|
1
|
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 heavy debris build up throughout deli including but not limited to meat case tracks, subline tracks and equipment throughout. Clean. REPEAT. |