|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken quarters in the hot display case temped at 117F. CDI- PIC reheated the chicken to 165F |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed turkey remulade in deli display case no date marked. Observed brie sliced today and datemarked 1/1 (11days). Observed formage d affinis datemarked 1/5 (15 days). CDI- Deli manager stated that the Turkey in the case was made 2 days ago, allowed to date mark properly. Brie and Formage were redated reflecting a 7 day shelf life.
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 bulk chicken deli meat in display case with an expiration date of 12/15. Observed grilled chicken in reach in cooler dated 12/12-12/18. CDI - Deli manager voluntarily discarded the chickens. -REPEAT- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 the following foods that were all prepped this morning (7AM-8AM) not properly cooled to 41F prior to placing out for display to customers.
Sushi display: Tuna 42F
Deli grab n goL deluxe chicken ceasar salad 43F, salmon salad 43F
Deli prep reach in cooler: prepped today pot roast 45F
Olive bar: lemon feta olives 45F, provolone antipasti olives 48F
Front end refrigerator case: Snack packs chicken salad 43, hummus 42
CDI- PIC remove all of these food items above and either placed back into the walk in cooler or in the blast chiller. Discussed the importance of cooling products down to 41F or below prior to offering for sale as the units are for display are meant to maintain temperatures and not to chill product down. -REPEAT- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on reach in coolers in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall in the deli prep room in need of cleaning as there is residue on the walls. |