|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) Food residue visible on the back, and edge of the slicer blade and on/under the blade guard after cleaning and sanitizing. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrective action; slicer disassembled, cleaned and sanitized again. Repeated violation from the previous inspection.
4-602.11 Equipment Food-Contact Surfaces and Utensils Frequency (P) The slicer cleaning/sanitizing charts on the glass doors of the deli cooler are not filled out to verify cleaning and sanitizing every 4 hours. Clean the equipment and utensils used with TCS foods as required to avoid contamination. Corrective action; initial inside box with corresponding time after cleaning and sanitizing. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) BBQ ribs in plastic containers and brisket stacked at the very front of the merchandiser island cooler are above 41F; sushi stacked directly on the vent at the front of the sushi display cooler was above 41F; BBQ ribs at the front of the display cooler in front of the sandwich station was blocked from cold air circulation by packges stacked in the back of the cooler. Maintain TCS foods in cold holding at 41°F or less. Corrective action; BBQ ribs and brisket above 41F in the island cooler voluntarily discarded; product reppositioned in identified cooler to promote air circulation; sushi relocated to the walk-in freezer to rapidly cool. Repeated violation from the previous inspection. Verification required for the merchandiser island cooler on or before 5/30/2026. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
9/13/23: 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) One deli ham chub with label past 7 days; held past the discard date. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Add 6 days to the first day of date marking to determine the discard date. Corrective action; identified foods food voluntarily discarded. Repeated violation but improved from the previous inspection.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Fire cracker chicken containers stored in the walk-in cooler were not labeled with the date they were prepared. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hours. Corrective action; label the pan the product is cooling on when the food is made if the package is too warm for labeling. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) Rotisserie chickens cooling in the walk-in cooler were covered with a paper are not cooling at a rate required for time parameters.Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Corrective action; rotisserie chicken relocated from the walk-in cooler to freezer to rapidly cool. Repeated violation but different food from the previous inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability (Pf) Cutting board stained. Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. Corrective action; replace or resurface cutting boards that can no longer be easily cleaned and sanitized.
4-501.11 Good Repair and Proper Adjustment-Equipment. Lightbulb burnt out on the deli island hot holding station (for chicken). Equipment shall be maintained in good repair. |