|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
Observed some dishes with food debris left attached from previous uses. Ensure that dishes are being thoroughly cleaned to sight and touch. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various Boar's Head cheese and ham being held above 41F in exterior of deli Boar's Head (BH) case. Ensure that case is not being overfilled to maintain proper temperature. CDI- Meats and cheeses found above temperature threshold were moved to walk in unit to be brought down below temperature threshold. REPEAT |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed chicken thawing in a pan of water. Ensure that water is running while thawing and the temperature fo water shall be below 70F. . EHS explained that these products must be thawed under cold running water (70F or below), in refrigeration or apart of the cooking process. CDI- products run under cold water to finish thawing. |
|
39
|
0
|
Contamination prevented during food preparation, storage & 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 containers of icing stored on the floor in walk in freezer. Items were placed on shelving during the inspection. |