|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Food contact surfaces of equipment in contact with TCS foods shall be cleaned at least every 4 hours. CDI by instruction to clean slicers. |
|
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 an open bag of lettuce , open package of corned beef with a date of discard of 1/26, 2 packages of ham with a date of discard on 1/25, turkey with a date of discard date of 1/26. Observed rotisserie chickens prepared yesterday and with a time but no date. CDI by instruction, PIC voluntarily discarded deli meats and lettuce. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF - A small diamater probe thermomter shall be available for use to measure thin foods. Observed no small diamter probe theromomter available on site. CDI by instruction. Verification required by 2/6/16 |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed containers being wet staked on clean drainboard of 3 compartment sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces of equipment shall be designed and constructed to be smooth and easily cleanable. Observed crates being used to stored food in walk in cooler. Provide easily cleanable surfae. |