|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS items on olive bar including dolmas, cheese stuffed olives, stuffed peppers and more holding above 41f. See chart. Bar cools from bottom of pans only with no cooling from top areas. Pans filled high with product on top above 41f and product on bottom of pans 41f or lower. CDI - PIC removed TCS items to blast chiller to quickly cool as they were placed on bar less than 2 hours prior. Use deep metal pans and do not overfill products on olive bar. Use thermometer to check temperatures frequently throughout service.
Observed multiple prepared pizzas holding above 41f on top shelf in display cooler. See chart. All products on other shelves at 41f or lower. CDI - PIC discarded pizzas above 41f and reorganized such that no TCS food items are now stored in top of unit. Do not store TCS food items on the top shelf until it has been serviced and is maintaining temperatures of 41f or lower.
REPEAT - full 3 point deduction |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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. Observed multiple packages of sliced deli meats in chefs case with no date marking present. Employee indicated items had been cut previous day but were not labeled. CDI - PIC directed employee to date label items with 7 day start date of yesterday to ensure it is accurate. Observed opened bulk feta cheese with a 10 day date mark present. CDI - PIC changed to 7 day label. Date mark all opened/prepared TCS foods that will be kept longer than 24 hours with a date mark that does not exceed 7 days.
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 opened sliced bulk mozzarella cheese in the chef’s case with expired date marking. CDI - PIC discarded.
REPEAT - 1.5 points |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles holding purple and orange cleaners both labeled as quat sanitizer. CDI - PIC discarded. Ensure chemicals are properly labeled as to contents.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottles of sanitizer testing at greater than 500 ppm quat. Test strip reading off the scale provided by the manufacturer even when solution at room temperature. CDI - PIC discarded. PIC noted that the solution dispenses heavy in the initial filling of sinks but dilutes out to proper concentrations as sinks are filled. Sink set up in deli area testing at proper concentration. Ensure all employees are trained on sanitizer solution preparation and testing standards. REPEAT - full 2 point deduction |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF. Observed multiple products cooling in walk in including sausage and onions, pulled chicken, slaw and more in deep lidded containers. When cooling food items, use methods that allow quick cooling such as shallow uncovered pans or containers. Do not cool food in sealed bulk plastic containers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Walk in cooler in deli room with damaged flooring near door holding accumulated debris. Repair to make cleanable. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C. Multiple ceiling light fixtures in deli prep cold room with burned out bulbs. Light level at prep surface less than 20 foot candles. Replace bulbs to increase light levels to required intensity in the room. |