|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P: Observed employee wash hands then recontaminate by turning off faucets with cleaned hands. CDI- employee re-washed hands and discussion with employee, deli manager, and store manager. |
|
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 food debris contacting slicer food contact surfaces that had just comefrom cleaning process in dish room. CDI- slicer taken back tocleaning process. |
|
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: Found Cambozola cheese with packaged date of 4/26 in cheese display. Found several opened chubs of bologna and roast beef with no day dots or other means of determining when opened. CDI- deli manager discarded voluntarily. Also found several opened chubs of deli meats with Friday day dotand a printed label indicating packing date of 5/2. Deli manager voluntarily discarded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Consumer Advisory for beef tenderloin cooked to internal temperature of 125 F then cooled lacking Disclosure portion. Reminder portion is present and correct. |
|
31
|
0
|
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: Found sliced turkey and roast beef cooling in cold drawer of sandwich make station. Meats were 50 F. CDI- meats moved to larger cooling equipment. Do not rely on holding equipment to cool TCS foods within required time / temperature parameters. Found chicken tenders removed from blast chiller on prep surfacein preparation for packaging. Tenders were 62 F. CDI- tenders taken back to blast chiller and cooled to 33 F. Observed wrap party tray for pick-up order tightly covered in small cooler at events desk.wraps were 48 F. Make sure to cool TCS foods to 45 F or below as required before serving food. CDI-wraps placed in blast chiller for rapid cooling. |