|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Cut cabbage in soup medley mix at self service cooler not under temperature control. Identical to observation at previous inspection. Cut mango, cut mixed fruit, and cut melons at prep table and grab and go coolers not under temperature control. See chart for all. CDI- PIC John Almonte voluntarily discarded cut cabbage as he and produce manager advised that it had been stored in the self service cooler from yesterday. Cut mango on the back prep table and in the grab and go cooler placed in walk in cooler for rapid cooling. Employee was observed preparing and cups of cut fruit and then taking to grab and go cooler. PIC advised that they were placed in cooler for immediate sale/ use. See also not for # 31. repeat |
|
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. Packaged cut mango and mixed fruit intended to be placed for sale/ use after cutting and packaged per employee and PIC. All moved to walk in cooler for rapid cooling. Explained process of rapid cooling to 41F prior to offering in grab and go coolers. (0-pts) |
|
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. Thin probe thermometer could not be located during inspection. Produce manager advised that it was lost. Verification by 2/18/19 to check for replacement of thin probe thermometer. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Employee cutting aloe and packaging to be sold in grab and go cooler out on the main sales floor of the facility near the entry of the prep room instead of the approved prep room. CDI- all items and table moved back to preparation room. (0pts) |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employee's preparing/cutting produce not wearing hair restraints. Provide effective hair restraints. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. PIC and employee's advised that dispenser for quat sanitizer is broken (see item # 53) and they are using chlorine at the 3 comp sink(provided large bottle of Clorox). PIC and produce manager advised that they do not have any test strips for chlorine sanitizer. Verification by 2/18/19 to check for provision of chlorine test strips. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Wall mounted dispenser for Quat sanitizer is damaged and does not dispense any sanitizer. Three comp sink was not in use, and produce manager provided spray bottle of Quat sanitizer that tested at approved range. Able to dispense from 3 comp sink at meat/seafood department. PIC advised that he will have the company replace the damaged dispenser, but it may take more than 10 days, so they will use chlorine at the 3 comp sink and dispense Quat into the spray bottles from the other department. Courtesy follow up for repair during verification for other items.
6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Floor dusting mops stored on top of packaged produce boxes. CDI- Storage corrected. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee coat stored on box of produce at 3 comp sink. CDI- Storage corrected. (0pts) |