|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only.-P: Pizzas are being cooked in unpermitted deli and then placed on TPHC in holding equipment. Pizza program was discontinued in 2015 and existing pizza oven in deli was removed. Pizza program was just recently reinstated within the last 3 months or so. PIC stated she will instruct cease of pizza program until equipment is added to deli or additional premitted spaced is added to current permit. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed greasy serving spoons, and other utensils to be visibly greasy and to touch. CDI- all utensils in container sent back to cleaning process.
4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizer bottles used to wipe slicers to be below 150 ppm quat. CDI- bottles re-made to proper concentration. |
|
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: Found corned beef, turkey pastrami, ham all dated with expiration of 2/25. Store manager voluntarily discarded all based on not being to positively tell when chubs were opened. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P: Observed sanitizer in 3-compartment sink measuring 500 ppm quat. CDI- sink emptied and refilled to 200 ppm. |
|
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 lower shelves containing food in walk-in cooler to have fallen, allowing food to be less than 6 inches from floor. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned equipment / utensils adjacent to hand sink, exposed to splash during handwashing. Contamination of utensils noted during active handwashing. |