|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed an employee wash her hands in the 3 compartment sink. CDI by instruction. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee handling a deli meat chub without gloves on. CDI by instruction. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 Observed one opened block of feta cheese not datemarked. CDI- datemark added to product.
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 smoked salmon packaged in the facility that was dated 1/6/00. PIC indicated the datemarking machine is not working properly and the product was packaged on 12/21. CDI- product was dated with correct date. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed chemical spray bottles stored over clean linens / wiping cloths on a shelving unit next to the 3 compartment sink. CDI- storage rearranged. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed commercially made items that are received in bulk and are re-packaged by the facility for individual sale. The following items were missing ingredient information and information as to where they were packaged: pickled carrots, pickled cucumbers, sauerkraut, and sour cream. VR within 10 days. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored on a cutting board while not in use. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.15 Washing, Procedures for Alternative Manual Warewashing Equipment - C Ensure large equipment that cannot be properly washed in the 3 compartment sink is disassembled and washed, rinsed, and sanitized. PIC indicated the deli slicer is sanitized throughout the day but only washed at the end of the night. |