|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sushi in sushi case temped at 44-49F not properly cooled prior to placing into the case, sushi chef not present during the inspection. Observed boneless Buffalo chicken temped at 43F in grab n go prepped this morning. Observed presided Boars head ham at 44-45F prepped at 830AM. CDI - PIC placed sushi in the walk in freezer to cool back down to 41F. All other foods were voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following foods above 41F: Ham at sandwich prep at 44F; chicken salad 42F; Brie cheese at cheese case 44F. CDI - Foods were voluntarily discarded. -REPEAT- |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 roast beef and boars head ham date marked for 5/22 to 5/29; Observed feta cheese in the pizza prep not date marked. CDI - PIC properly date marked the items. Feta was opened yesterday allowed to properly date mark. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Pizza’s are placed on a 3 hours time, PIC unable to provide TPHC procedures. CDI - Filled out the TPHC procedures and discussed. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored with pizza prep equipment. CDI - PIC relocated the spray bottle. |
|
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 Observed pre sliced deli meats in the grab n go cooler not at temp, discussed with PIC which stated that after slicing the file meats they are placed in the grab n go case. Discussed properly cooling prior to display. CDI- deli meats were voluntarily discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed some broken deli tracks at deli meat case. Repair/replace |
|
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 shelf under sandwich prep area in needs of cleaning. |