|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed deli/bakery department without thin probe thermometer available to temp thin foods. Verification required within 10 days of inspection. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt shaker in need of identifying label. Salt shaker stored next to other white dry goods. |
|
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 food debris build up in gaskets and tracks of top and bottom of deli case unit. Observed floor of freezer with trash and cardboard boxes. Increase cleaning frequency. |
|
53
|
1
|
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 cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floor in
need of cleaning throughout deli/bakery department areas and underneath equipment. REPEAT. |