|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) Management was unable to provide certification since certification is at other store. No other CFPM was on premises with documentation of food service certification. Be sure to have to documentation to provide. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf Observed no paper towels in the paper towel dispenser at the hand sink entrance of deli by customer service. CDI- PIC replaced paper towel dispenser. Be sure to provide paper towers at each hand sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P Observed a container of RTE chopped lettuce next to a box of raw chicken in the WIC. CDI- PIC removed container of RTE chopped lettuce. Be sure food is separated to prevent from cross contamination. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P Observed a bag of chicken tenders in the customer hot holding display temp at 122 F. CDI- PIC voluntarily discarded chicken tenders. Be sure items are hot holding at 135 F or above. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Observed tracks of deli sliding doors both top of customer display case and bottom with debris accumulation. Observed WIC gasket with microbial growth. CLEAN. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed walls in deli area need of cleaning, debris accumulation on walls. CLEAN. REPEAT. |