|
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 Observed both "clean" slicers with food debris from the day before. CDI - PIC rewashed and sanitized. -REPEAT- |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed deli meats and cheese (prepped the day before) portioned and placed into a grab and go case temped at 45-46F. PIC stated that once cut the meats are placed into the deli service case to cool. Explained other options from cooling (walk in cooler/freezer) and then temping the product prior to placing into the grab n go case to ensure product is at 41F or below. CDI - PIC voluntarily discarded the deli meats and cheeses in the case. |
|
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 several ready to eat foods prepped in house in the walk in cooler or in the prepared food display case with an extra day in the date marking. BBQ meatloaf dated 3/23-3/30, asparagus 3/20-3/28. CDI - PIC adjusted the dates and discussed proper date marking process. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottles and concentrated sanitizer stored on the veggie prep drainboard. CDI - PIC relocated the chemicals. |