|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed soiled trays inside deli display unit. Per management the trays are cleaned once a month. CDi-trays to be cleaned every 24 hours. |
|
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 deli meat that had just been sliced cooling at sub prep area stacked above the fill line at 49F. "CDI-deli meat placed below fill line and in the future will be sliced and placed in the walk-in freezer to cool down to 45F before being placed in the cold holding unit. |
|
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 floors inside walk-in coolers/freezers in need of cleaning. |