|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some deli products, such as wrapped sandwiches, turkey chub and ham chub measuring a consistent 46-47F during visit. Items were left to stabilize in the unit with no change. CDI - by removing items to chill down inside the walk in cooler. VR- return visit will be made to ensure the unit is capable to maintaining all products at 45F and below. Advised to have the unit checked for maintenance since items in only one section of the cooler (left side) measured much higher than the right side. |
|
21
|
1.50
|
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 items stored beyond the time/temperature window, including cooked ground meat dated 4/11. CDI- PIC stated that the label was incorrect, as a corrective action the product was voluntarily disposed of. Observed roast beef stored in the deli case from 4/15 at 43F (5 day hold time), above 41F, this product should have a 4 day maximum hold. Observed cooked pasta noodles in the walk in cooler at 44F with a 4/15 prep date. CDI by voluntary disposal. REPEAT |
|
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 Observed marinara sauce, chicken picatta and turkey meatloaf cooling while covered at a cooling rate as low as 4 degrees F over an 80 minute period. CDI by venting and uncovering to allow for more rapid cooling. Items had 2-4 hours remaining to meet cooling parameters. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
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 Facility packages items such as desserts and sauces to stored in the grab and go freezer and in front of the deli case. Observed items such as the sauces stored without allergens posted, while others were missing the location, city/state and net weight or quantity. VR- correction required within 10 days. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 wiping cloth draped over the side of the sanitizer bucket and another left on a cutting board. |
|
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 sticky build up on shelving above the 3 comp sink. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Separate personal items from customer food product storage. Observed items stored inside the sliding door freezer and a shelf inside the walk in cooler. |