|
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. Food contact surfaces must be sanitied at a minimum of every 4 hours and more often as needed. Did not observe any sanitizer readily available for use throughout deli or bakery areas. Observed employee place phone on food prep surface and continue without cleaning and sanitizing. CDI by instruction. Spray bottles of sanitizer filled. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed chicken and wild rice soup, 128F and new england clam chowder 131F at soup island. CDI by reheating to 165F. Observed multiple bags of back up soups stored in hot holding cabinet 126-130F. CDI by reheating to 165F. |
|
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. Observed prep cooler next to wok and blast chiller not functioning upon arrival. Observed all foods in unit above 45F. See temperature chart. All items were in unit overnight. Temperature of unit was not taken this morning and therefore the amount of time that food was above 45F could not be determined. CDI by discarding all items. GFI plug was tripped- reset during inspection so that cooler was properly working before leaving.
Observed Ranch dressing 53F at salad bar station. Bottle was above air level of cooler. CDI by placing in refrigeration; cold bottle obtained for salad bar.
Observed various flat breads with cheese and vegetable toppings stored in display case at room temperature. Must provide documentation that flatbreads are non-TCS food or maintain under temperature control or under time as a public health control. CDI- All were baked this morning. One of each was maintained in case for display only. Others were placed in walk in cooler to cool. |
|
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. Observed 3 small pieces of various deli meats in cases without date marking. CDI by discarding. |
|
22
|
1
|
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. Observed time as a public health control procedures not being properly followed. Observed no times labeled on several items upon arrival. CDI by labeling with times and discussing proper procedures with PIC. Ensure all employees receive proper training on procedure. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked black plastic containers. |