|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed smoked sausage stored under raw sausage on speedrack in WIC. CDI - PIC properly stored items. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris buildup on blades of meat cuber, soiled microwave, debris in seafood prep sink from last night, and buildup inside ice machine. CDI - PIC was instructed to clean items before using them again. Meat cuber blades were sent for rewashing. |
|
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 several in-house packaged raw salmon in display case maintaining temperatures of 45F-47F. Items were packaged on 5/11/19 and 5/13/19, and were overstacked. CDI - Items were voluntarily discarded. |
|
21
|
1.50
|
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 Observed plate of crab legs that were opened yesterday and date marked for 8 days. CDI - The date mark was corrected.
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) must have a clear system for date marking - Pf Observed unclear date marking system and food employees not knowing how to explain the system. CDI - PIC was educated on having a clear date marking system in place that all food employees would be able to understand and explain along with other options on how to date product. |
|
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 no thermometer on site. VR no later than 5/23/19 to ensure that a thermometer is provided and is accessible. |
|
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 debris buildup on packager, steamer prep table, and the nonfood-contact surface of pork grinder. |