|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to three compartment sink. CDI: PIC provided paper towels. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer piece stored as clean soiled with food waste. CDI: Food employee sent attachment to be W/R/S. Observed insert pan drain trays being stored as clean in plastic white container with food waste/murky water in bottom. CDI: PIC sent all items to be W/R/S. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed 5 large metal insert pans of shredded lettuce and 4 large insert pans of sliced tomatoes not meet cooling parameters. Products prepared @10am. See temp chart for details. EHS provided education and PIC voluntarily discarded product. EHS will return within 10 days to verify facility resolved cooling issue. VERIFICATION REQUIRED. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various meat chubs, cheese chubs, and tuna salad being held above 41F in deli case. Meat and cheese chubs brought from walk-in cooler @2:30pm- placed on TPHC. Tuna salad prepared 04/26/21- PIC voluntarily discarded. Ambient air temp of unit 46F, dropped to 41F- food still too warm. Facility using TPHC and smaller portions of chubs until deli case is repaired. EHS spoke with district manager via phone and text message- deli case will be replaced within 1 week. EHS will return for follow-up visit to verify cold holding issue has been resolved. VERIFICATION REQUIRED.
**Continued non-compliance at follow-up visit or next inspection will result in Risk Control Plan and permit action |
|
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 several insert pans of sliced tomatoes cooled with lids covering product in bottom of deli case. Observed several insert pans of shredded lettuce cooled in walk-in cooler and deli case with lids covering product. See violation #18 for more details. CDI: PIC voluntarily discarded products. |
|
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 deli case in poor repair- unit not holding temperature. Ambient air temperature of 46F, dropped to 41F. See violation #20 for more details. |