|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee indicated he did not change his gloves after placing raw philly steak onto grill and then proceeded with other tasks. CDI- employee changed gloves. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 2 soda nozzles on soda machine with debris on inside of nozzle. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs and marinara sauce hot holding at ~98F in steam well. PIC indicated the items were brought out of cooler for reheating around 7:30AM. CDI- products discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top portion of sliced tomatoes in prep. line and sliced cheese in flip top cooler cold holding above 41F (see chart). CDI- cheese discarded; top portion of tomatoes were transferred to an additional pan and placed into the walk in cooler. Improvements made to cold holding since previous inspection. |
|
21
|
0
|
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 Observed chubs of roast beef and pastrami in deli case not datemarked. CDI- items were dated. |
|
31
|
0
|
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 Observed shredded lettuce cooling in high volume (product greater than 3 inches deep in pan) metal containers in the walk in cooler; some containers were also covered during cooling process. CDI- product was transferred to multiple additional pans to promote faster cooling. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris accumulation in wash water at 3 compartment sink. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation inside cold well at prep. counter in back of kitchen and on shelving above prep. counter in back of kitchen. |