|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Rotisserie chicken cooled in walk in cooler per deli manager statement. Some condensation observed on one container of cooled chicken. CDI- Discussed proper venting for food items when in the cooling process with operator, Denita Gallion and deli manager. Temperature taken. See chart. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. More than four metal pans stacked tightly while wet. CDI- verbal correction. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Large single service chicken containers and smaller single service containers at three locations in prep and service area not protected during storage. CDI- verbal correction. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C. Exterior edge of wrapping equipment laminate is damaged. Repair/ replace. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices - PF. Facility testing strips for Quat sanitizer were discolored/ faded. CDI- Deli manager was going to replace strips, but was able to tear off the strips approximately half-way through the roll, and remaining portion could be used. Maintain strips so that they are not damaged and can be used. |