|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed spinach out of temperature in the deli prep room. Food employees are storing spinach out of the units (in the chilled room). Refer to temperature chart. CDI - educated that the refrigerated room does not provide enough refrigeration to properly store product. Refrigerated room is for preparation only. Hold product in cold holding units such as the walkin cooler or reach in unit. Discarded product. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT VIOLATION. Observed one product of pastrami in the deli display case that has exceeded time and temperature criteria. Product was opened from commercial package on 10.29.17. The products temperature is above 41F and product has been held over by 2 days. CDI - educated about cold holding criteria with regards to time/temp. Discarded product. Facility has been working hard on the date marking criteria and has fixed most issues. One pastrami package has exceeded by 2 days. All other prepared foods and commercial package items are properly date marking. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed fan covers in the deli prep room covered with dust. Advised to keep fan covers clean. |