|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed some cutting utensils stored as clean in wall mounted holder in cheese section. CDI-Immediately returned to cleaning process. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found cooked chicken in hot case below 135 F. CDI- all chicken below 135 F voluntarily discarded. |
|
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: Found ham dated 12/20 at 43 F. Found cut honeydew not date marked: CDI- voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Found glass cleaner in sanitizer bottle. CDI- entire bottle voluntarily discarded. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Found records in Sushi Rice log not filled out for today's date, although sushi was actively being rolled with rice acidified today. CDI- rice tested and registered 4.0 pH. Records filled in. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 : Found freshly cut ham in salad bar 46 F. Found cheddar cheese in salad bar 48 F. Do not place food in salad bar until it has reached 41 F. CDI Items moved to blast chiller for rapid chill. |
|
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 food debris accumulating in door gaskets of coolers, interiors of equipment. Clean more frequently. |