|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
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. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several cheeses (Jarlsberg, Gruyere) overstacked in the cheese display holding between 47F and 53F. CDI: PIC had top layer of cheeses removed and weighed to be discarded. Remaining layer of cheese temped below 45F. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 14 undated deli meat chubs in the display cases, as well as undated sliced pepperoni, turkey, and RTE eggs in the sub station cooler. CDI: All undated products were voluntarily discarded. REPEAT. |
|
22
|
0
|
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 no discard time stamp (as required by Harris Teeter procedures) on the muenster cheese sampler display. CDI: Time stamp applied. |
|
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 several unlabelled squeeze bottles of oils and sauces at sub station. |