|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the top layer of pulled pork package and beef brisket package at self-serve display case 48F and 50F. PIC stated the tcs foods are stored in the walk in cooler overnight and brought out to unit in the morning. EHS and PIC came to terms that it was stacked too high to where the top layers are not getting sufficient cool air from the unit. Observed packaged sushi at bottom layer of display case at 44F. CDI: all tcs foods of the top layer and bottom later of sushi were brought back to the walk in cooler to cool. EHS verified all tcs foods were 41F or below by end of inspection. -1.5- |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizzas with no marked times. Employee stated pizzas were just made for lunch. CDI: EHS allowed pizzas to be time stamped for today, but in the future if it repeats then points will be taken. -0- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bottle stored with spices in the deli kitchen and chemical bottles stored by canned beverages at the bar 3 comp sink. CDI: All chemical bottles were moved to be stored at designated chemical area. -1- |
|
31
|
0.50
|
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 Observed boar hat sliced deli meats tightly sealed at the display case and a bowl of cheese wrapped tightly at the pizza station with no way cold air can flow to cool quickly. CDI: bowl of cheese was vented and all boar hat deli meat packages were moved to the walk in cooler to cool to 41F and below before being put back out in the display case. -0.5- |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed crab meat and shrimp thawing in prep sink at sushi area with running water at 83F. Water must be 70F or below to thaw with running water. CDI: PIC had employees continue to thaw in cooler. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed several torn gaskets of the prep units throughout the deli kitchen. PIC stated that he is aware of it and will be replacing them soon. -0- |