|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
REPEAT, 10 DAY VR.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed containers and lids stored as clean with date mark stickers still present and visible food residue.
EHS will make a return visit within 10 days to reassess food contact surfaces. (-3)
3 DAY VR.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chemical dish machine dispensing 0PPM chlorine. Container of chlorine observed nearly empty with no replacement available onsite. Establishment will utilize Sink and Surface in sanitize basin of 3 compartment sink for ware-washing until new chlorine can be obtained. EHS will make a return visit within 3 days to determine proper sanitizer use for food contact surfaces. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced lettuce in front fliptop at 48F.
CDI- PIC voluntarily disposes of lettuce. No other TCS items in fliptop observed over 41F. (-0) |
|
23
|
0
|
Proper date marking & 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
Observed sliced lettuce in fliptop without date mark.
CDI- Employee voluntarily disposes of lettuce without date mark. (-0) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed pastrami on TPHC at warming counter without time label.
CDI- PIC labels pastrami for time.
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed second round of pastrami being pulled from hot drawer at 101F and placed on warming counter for TPHC.
CDI- PIC reheats pastrami to 165F for TPHC and states hot drawer left open as reason for being below 135F in drawer. EHS reminds staff to utilize thermometer and confirm hot foods are 135F or higher before starting TPHC. (-1.5) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Observed heavy grease accumulation on racks of meat smoker. Increased cleaning frequency is recommended. (-0) |