|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
COMMENT: Observed bunch of unwashed celery intermingled with clean leafy greens. CDI. The greens and celery are to be discarded per PIC. Ensure storage order is correct for product that is to be kept in the future. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P
"Sanitizer" provided by produce manager measured very high on quat strip; this sanitizer was actually a floor cleaner/mulit use cleaner. Provide sanitizer from the three compartment sink that is not hazardous for food contact surfaces. CDI. Quat sanitizer at appropriate solution was provided. |
|
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
COMMENT: Per conversation with food employee, cut cantaloupe and honey dew melon is cut in cold room then immediately placed in clamshell containers to place out for customer display. CDI. Informed food employee and PIC to ensure that after all melons or TCS fruits are cut they are cooled to 41F in walk in cooler using approved cooling methods before placing out for customer display. Food employee did place the cut fruit in the walk in cooler to cool to 41F or below before placing out for customer display. |
|
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
No thin probe thermometer for use during inspection. I will return within ten (10) days to verify compliance of violation. |