|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed steam table pan not cleaned from night before with meat debris. CDI-cleaned.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in 3 comp sink at 0ppm. CDI-remade to correct concentration. |
|
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 sliced cheese, cut lettuce and salami in flip top unit stored above 45F. PIC stated items had been left out of refrigeration while making orders. Also observed several cream cheeses stored above 45F in sliding glass display case. Ambient air temperature registering 46F. PIC will have unit serviced and monitor temperatures. CDI-All items above 45F put into adequate refrigeration, gave PIC option of using TPHC for items such as sliced cheese. |
|
21
|
0
|
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 a pan of roast beef with date label hold time of 8 days. Date today is 8th day so item voluntarily discarded by PIC.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several several open chubs of deli meat without date label. CDI-labeled. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed items packaged for customer self service such as bagel chips with allergen but no ingredient list and muffins without any type of label. CDI-muffins moved behind counter. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on cutting boards. |
|
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. Clean food debris and grease from shelving and inside display coolers/cases. |