|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chickpeas, orzo pasta, and spinach above 45F on salad bar. Several pre portioned meats and cheeses at sandwich prep station were 48F - 50F. One container of overstacked lettuce was 48F at prep cooler. CDI- Salad bar items and lettuce at prep cooler taken to walk in cooler for rapid cooling. Meat and cheeses had been there since last night. Meats and cheeses voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed facility is date marking deli meats and non exempt cheeses with an 8 day shelf life. Deli meats and non exempt cheese have a 7 day shelf life if held at 41F or below. All dates in deli case were changed to reflect a 7 day shelf life. Mozzarella cheese discarded. VR- Verification visit required by 12/13/18. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris/residue on the shelves below the sandwich prep table/cooler, the top of the dish machine, and the nonfood contact portion of one knife holder. Clean more frequently to avoid build up of food debris and residue.
*PIC's signature is on hand written copy of inspection due to computer malfunction on day of inspection* |