|
14
|
1.50
|
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 slicers that were cleaned and to be used for deli meat soiled with food debris. CDI had employees break down slicer and wash rinse and sanitize product. Only items that were soiled. Left at half points. If violation persists full points will ensue and potential risk control plan.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice chute in need of cleaning at drink machine. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed lettuce and tomatoes at sandwich bar above 41F, cheese slice in reach in drawer, diced honeydew stored in walk in unit at 47F. CDI items moved to blast chiller for cooling. Observed olive mix at olive bar that were above 41F. Facility provided challenge study sheet stating that all olive products used are nonTCS (Dellalo). Not sure if this requires state approval. Had facility cool products and will follow up with state representatives on how to proceed. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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
Observed TPHC used for hot bar but no time stamp provided. CDI time stamp added. |
|
47
|
0.50
|
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.
Observed tracks of deli case, and underside of drink machines in need of cleaning. |