|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee in the sushi area of the deli handling sliced cucumber without gloves on. CDI- cucumber discarded. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the hand sink nearest the sushi preparation area without paper towels. CDI- paper towels provided. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken breasts in the hot case below 135F (see temp. chart). CDI- chicken breasts discarded. Facility cannot re-purpose chicken or any other hot food items for foods such as chicken salad if the food is below 135F when pulled from the hot case. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple foods in the 'pickle' bar above 45F, tempura shrimp being stored at room temperature at 60F, cheddar cheese packaged in the facility and being displayed in an ice bath at 50F, cheese triangles in the cheese cooler above 45F, and several deli sandwiches being held in a cold prep. room above 45F. The cold prep. room had an ambient temperature of 50F. The PIC stated the sandwiches were made around 8AM-10AM earlier in the morning. See temperature chart for food temperatures. CDI- Sandwiches were discarded, all other foods were relocated to the walk in cooler for cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 one ricotta cheese wheel with a use by date of 12/6 in the walk in cooler, mozzarella cheese balls dated 11/10 in the walk in cooler, and all food items in the deli case without datemarks on them. CDI- foods were backdated or discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf TCS foods shall be dated for 7 days if held at 41F or below. PIC stated foods on the pickle bar are held for 28 days before discard once the commercial container is opened. These foods include roasted garlic, cooked mushrooms, mozzarella balls, feta and olive mixture, and grape leaves. CDI- datemark all foods for 7 days until a product assessment shows the food is not TCS. |
|
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 large plastic bins of chicken salad cooling in reach in coolers with the lids on. CDI- lids removed for better air flow. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility does not have a thin probed thermometer for accurately measuring thin food masses such as chicken wings. VR within 10 days. |