|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P- Observed several employees enter the deli area and don gloves without a hand wash to prep RTE foods. PIC was informed of the violation. CDI- Education was provided to employees and EHS observed proper hand washing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels near sushi prep hand sink. CDI- PIC provided paper towels. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese, roasted peppers, and artichokes all above 41F see temp chart. CDI- PIC voluntarily discarded the items. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - REPEAT- 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-REPEAT- Observed all items in display case without a date. PIC stated items were from yesterday or the day before. PIC stated a log book has been ordered and will be used. Observed chicken dated for 3/21/21. PIC voluntarily discarded the item. PIC has been encouraged to re train and implement a correct date marking system. A VR will occur no later than 4/8/21 to ensure date marking is occurring correctly. If the violation is noted again during a visit or inspection permit action will occur. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 dumplings, chicken salad, kale salad, crab salad, and dipping cheese all above 41F and attempting to cool in a display case. PIC was able to uncover all items and place them in the WIC and blast chiller uncovered to quickly cool. See temp chart for cooling rate. A VR will occur no later 4/8/21 to ensure proper cooling methods are occurring. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 food stored on the floor in the WIC and WIF. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed paper towel dispenser in prep room mail functioning. |