|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
.4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Observed slicer with 7:45 pm written on it as time for next cleaning. Observed this at 3:54pm and slicer was significantly soiled. Associate who had written time on slicer stated he did not know when slicer was last cleaned and had written time on it because he noticed no time on slicer. CDI- Slicer immediately sent to cleaning process. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P: Found meatballs in low boy cooler at 100 F. Deli manager did not know why meatballs had been reheated then placed in low boy. Determined meatballs had been placed in low boy at 1:30 pm. Timeof observation 4:00 pm. CDI-mkeatballs voluntarily discarded. |
|
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: Found wedge salad and cut lettuce on salad bar above 45 F. CDI- voluntarily discarded. Found tomatoes and cut leafy greens in sandwich make top significantly above 45 F. Fan apparently not working to chill food in prep top. CDI- all TCS food voluntarily discarded. Verification visit to see that cooler fan has been serviced. Found Cathedral brie cheese in cheese display 47 F. Cheese voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Foundopened bologna and Capricolla not dated in deli case.
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 top layer of stacked Cambozola cheese 45 F after more than 4 days. Cheese associatevoluntarily discarded all soft cheeses cut in house on second layer of display. |
|
22
|
0
|
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. -P/Pf: At 3:25 pm found most itemson Hot Bar had been held on TPHC for longer than 4 hours. Longest time out of compliance was 35 minutes. Make sure to closely monitor hot bar chart and discard food promptly. |