|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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. Container of feta cheese in prep cooler date marked to be used by 10/5. PIC Ashish Chandarana asked employee when cheese was opened, and was advised on 9/21/16, large container of feta cheese opened in walk in cooler not date marked, prepared cheese dip at cheese pairing station not date marked. CDI- all marked per rule. PIC and deli manager also reminded of 7 day total holding for TCS foods opened and stored at 41F or below. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. More than five in use bottles of oils and dressings at prep station not labeled per rule; sauces/ seasonings at wok station not labeled. Provide labeling for all. Bottles at sandwich prep station labeled. (0 pts) |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.14 Food Preparation - C. Unpackaged foods shall be protected from sources of contamination. Long display bowls placed on table with dried debris/ food debris. Containers filled with spinach leaves and spring mix for salad station, filled bowls were then stacked one on the other. Bottoms of containers placed in direct contact with food in containers. CDI- All removed, discussed with deli manager Sabring. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Employee observed washing mounted slicer's in place. Wash water at 87F-90F. CDI- deli manager had container emptied and refilled. (0pts) |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust build up on large return vent in prep area, dried food debris in prep cooler gaskets. Cleaning is needed. (0pts) |