|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Clean thermometer before use and storage. Observed employee temp food without cleaning first. CDI- Thermometer wiped with sanitizer. |
|
21
|
1.50
|
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
At sub station observed ham, turkey, roast beef, meatballs, Philly steak, pork and chicken not date marked. Deli manager stated deli meats are pulled from bags in reach in that have date marks. Verified and items in reach in below had date marks. Meatballs, Philly steak, pork and chicken have a 3 day hold life and the date marking system is a log. Log could not be found during inspection. CDI- Manager knew when items were prepared and put date stickers on containers.
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 the following items with expired date labels: blackened turkey-06/21, no salt turkey and low sodium turkey-06/25, bologna, mortadella, and ham-06/24. CDI- Items were voluntarily discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment. 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
At pizza bar observed pizzas on time put out 10 minutes prior with no labeled begin and end times. CDI- Pizzas were labeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
General Comment. 6-501.111 Keep the premises free of insects, rodents, and other pests.
In kitchen observed flies around sushi prep area, and gnats near 3 compartment sink. Pest control needs to increase. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
At pizza bar observed metal pans wet nesting. |