|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed bagged sliced meats, prepped lettuce, brown rice, cole slaws x2, chicken salad, shrimp salads x2, potato salads x2, fried chicken, wings x5, ribs x2, triple decker club sandwich, croissant sandwich, hoagies x3, pimento cheeses x6, belletoile triple cream cheeses, egalite brie cheeses, le fromager brie cheeses, supreme creamy cheeses, daneko blue cheeses, saint agur blue cheeses, and HT brie cheeses maintaining temperatures above 41F. See chart above. Ambient air of units are 41F-46F. CDI - Sandwiches taken to WIC for cooling. All other items voluntarily discarded. VR to be done by 11/18/20 on all deli grab n go units.
***This is the 4th consecutive cold holding violation. RCP issued.*** |
|
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 opened oven roast turkey dated 11/2, opened ham 11/2, and belletoile triple cream cheese dated 11/2-11/24. CDI - All items voluntarily discarded. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed sushi rice at pH 4.2 due to food employee putting oil and water in the sushi rice along with vinegar, which causes the pH to raise. Also observed sushi rice not time stamped. CDI - More vinegar was added to the rice (according to written procedures) and it reached pH 3.9. Rice was time stamped for 10 hours. Discussed with employee that the written procedures must be followed and placing oil and water in rice is not part of the written procedures. |
|
47
|
0
|
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 cleaning needing to be done under sub bar and walk in freezer floor.
No signature needed due to COVID-19 guidelines. |