|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment: 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Deli workers explained they wipe the meat/ cheese slicers down with sanitizer as needed and only wash the slicer with detergent at night. Explained the food code requirement to have slicer broken down and cleaned and sanitized at least every four hours of use. CDI- Corrected by instruction. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 a number of date mark required deli meats that did not have date marking or the dates were un-readable. CDI- Worker checked PLUs in computer and had them all properly date marked.
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed partial chub of turkey in deli case cabinet date marked with an expiration date of 7 days ago. CDI- Deli worker voluntarily disposed of turkey. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.13 Insect Control Devices, Design and Installation - C Observed fly sticky trap stored on a ledge above meat slicer. CDI- Worker removed sticky trap.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in deli area. Maintain pest control measures. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Outside dumpster missing its lid. Needs replacing to prevent fly harborage. |