|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed a box of raw chicken stored directly on top of a box of raw pork loin. CDI: Raw chicken relocated to shelving above other raw chicken. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils at gelato and coffee area, as well as pizza area soiled from use the night before sitting at those areas the following morning. Observed cheese cutting equipment soiled from use the night before. CDI: Soiled utensils removed and sent to three compartment sink for warewashing. REPEAT. |
|
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. -P Observed stuffed olives, boiled eggs, cole slaw, deli wraps, and brie holding above 45F. CDI: All items were prepared at 9:00, so the out of temp items were removed and sent to walk in unit for rapid cooling. |
|
21
|
3
|
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 mortadella and proscuitto de parma dated for 30 days, and facility was unable to provide paperwork from supplier stating that this procedure was approved. Observed paninis, spinach, pizza sauce, and sausage opened the day before with no date labels. Observed brie and cambozola dated for 15-30 days in cheese display. CDI: Mortadella was voluntarily discarded, cheese dates changed to reflect a 7 day shelf life, and items from the day before labelled as 02/26. REPEAT. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 Facility was unable to produce written procedures for TPHC on hot bar items or cream for coffee bar. Cream also had no stickers indicating a start or end time. REPEAT. |
|
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 several items in display cases holding above 45F due to a lack of cooling after preparation in cold prep room. Room is refrigerated, but not to the degree of a unit rated for cooling. CDI: Deli wraps and sandwiches were removed and sent to walk in for proper cooling. REPEAT. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed crab meat thawing in standing water. CDI: Placed under cold running water. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food while wearing a bracelet. |
|
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 deli meat and cheese case in need of cleaning to eliminate food debris in and around fans. |