|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
Observed employees entering kitchen then touching clean equipment and begin to touch deli spirals without first washing hands. CDI. Employee wash hands. |
|
14
|
1.50
|
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 deli slicer stored from last night soiled with food debris. Observed pineapple corer with food debris. CDI (corrected during inspection). Employee rewashed and sanitized deli slicer. Repeat. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
COMMENT: Observed turkey deli spirals cooling at 10:03 am at 55F. Observed turkey deli spirals cooling at 53F at 10:33 am, giving a cooling rate of .06F/min. For food to cool from ambient temperatures to 41F, food shall be cooled at a rate of .12/F. CDI. The PIC removed the tight lids from the turkey spirals to cool to 41F in walk in cooler. d |
|
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
COMMENT: Please obtain a more consistent system for date marking. Some deli meats had discard dates while other reflected prep and discard date. Although it is not a violation as it was shown foods were held a total of 7 days by management, it is my recommendation for food safety to change the deli scale to reflect both the prepare date and discard date that automatically adds the 6 days vs.. just the discard date entered in by employees as some employees make errors of adding 7 days to opening date ( that was ultimately incorrect) or having the employee enter discard date. This is easier to track and prevents user error. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed fried chicken pieces and rotisserie chickens not properly time marked as required. CDI. The times were appropriately marked by food employee. Follow time procedures. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 turkey spirals cooling in the walk in cooler tightly covered plastic containers. CDI. Turkey spirals were uncovered to cool more adequately. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Repair, remove or bag the non-working deli slicer. |