|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bottle of spray sanitizer reading 0ppm quat sanitizer and three compartment sink producing sanitizer at a concentration of 50ppm. CDI: PIC saw that sanitizer supply was almost empty and changed it immediately. Bottle was emptied and filled with new sanitizer reading 200popm. No dishes had been washed at the time of inspection. |
|
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 Cambozola cheese dated for 28 days. Facility already obtained procedures from corporate for correctly dating the cheese for 5 days shelf life, but employee at cheese shop was unaware of the new date within the system. Observed turkey breast chub dated with 04/24 in the cold display case in deli area (15 days of shelf life). Turley chub was voluntarily discarded. Great improvement has been made in datemarking compliance in the facility. REPEAT. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 Facility has moved to using TPHC for all items in the hot case except for whole chickens and chicken breasts, and keeps a temperature log book but has not updated their written procedure. Temperature log has been filled out for each item but no indication of discard time was present on any of the hot items and temperature log book is not kept at hot case. PIC updated written procedure and is to start marking items with the discard time. VERIFICATION REQUIRED within 10 days to determine compliance with TPHC procedures. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 chicken salad cooling in a large, covered plastic container in the walk in. CDI: Chicken salad was vented and moved closer to top of speed rack for rapid cooling. REPEAT. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket in cheese shop area reading less than 50ppm sanitizer. CDI: Bucket was discarded by cheese shop employee before she left for the day. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stack of single service coffee cups at coffee/gelato station with lip contact surface uncovered. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed that blast chiller for deli area is not operational. Repair. |