|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P After discussion with PIC and department employees, EHS learned that meat and cheese slicers are only sprayed with sanitizer after use, but a full W/R/S process only occurs once a day at night. CDI: EHS instructed PIC to have all slicers cleaned every 4 hours if they are in continuous use throughout the day. |
|
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 one deli meat chub opened 07/02 in deli display case, and another chub incorrectly dated for a 30 day shelf life. CDI: Chub from 07/02 was voluntarily discarded and incorrectly labelled chub was correctly dated for a 7 day shelf life. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on shelving in sushi prep area and debris in gaskets throughout facility. REPEAT. |