|
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: Recently cleaned deli slicer with food attached post cleaning. CDI slicer sent back to cleaning process. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found many TCS foods above 41F in holding cases; prepared food case, salad bar, salad/sandwich case. Refer to temperature chart. PIC Jocelyn voluntarily discarded all food in cases above 41F.
Return visit to confirm all cold holding units are holding food 41F or below. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 Saint Andre date marked for 30 days.. Found chub of deli chicken with no date mark. All voluntarily discarded. Also noted that some date labels referenced prep date while others referenced Sell By date. Establish consistent date marking system for facility. Return visit to verify consistent system. |
|
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: Brown rice in sushi prep cooler tightly covered in dense volume at 65F. CDI- moved rice to blast chiller. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Upon entry, noted thawing food not submerged in running cold 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. Food worker wearing unapproved rings. |