|
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 Observed food employee with gloves handle deli meat, slicer then POS and back to another deli meat without changing gloves. CDI- instruction 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 mac n chees at 109 F in hot holding case. CDI- discarded |
|
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 feta cheese, mozerella cheese, provolone and roasted garlic held at 48-51 F on olive bar. CDi- discarded |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
Yes |
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 none of the fresh deli case foods to have date marks. CDI- recommended to switching to a sticker based date mark system3-501.18 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 sliced turkey breast dat marked 3/14 CDI- discarded |
|
31
|
0.50
|
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 with active stirring. Cold air must flow around product to remove the heat. -Pf Observed just recently made wraps cooling in closed plastic shells at 52 F. CDI- removed |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
Yes |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thermometer 4 F off calibration. VR |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed cold prep room ambient air temp above 50 F with food cold stored inside and prep onging for 8 hours. Observed olive bar cold holding at 48 F. VR for repairs |