|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 sliced packaged deli meat cooling from 53f at 8:45 am to 51f at 9:45 am. Cooling rate of .03 degrees per minute not sufficient to achieve 41f or lower within the total of 4 hours as required. CDI - PIC relocated to walk in freezer to quickly chill to 41f. Product would not have properly cooled without EHS intervention. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed taco kits and ribs double stacked in bottom of display unit at 43f. CDI - PIC discarded. Do not double stack TCS foods in bottom of open air display coolers. Other TCS foods in cold holding units at proper temperatures. Significant improvement in cold holding throughout department noted. PIC to continue monitoring of cold holding in all units. REPEAT |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed expired opened olive loaf in meat case and expired cheese in reach in cooler. CDI - PIC discarded.
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 opened water packed mozzarella with date mark applied in excess of 7 days. CDI - PIC corrected. REPEAT |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Metal container of sanitizer at front area with no identification present. Label all working containers of sanitizer. CDI - PIC labeled.
7-201.11 Store toxic materials to avoid contamination. -P. Observed open containers of sanitizer stored on prep surface immediately adjacent to in use cutting board and utensils and open metal container of sanitizer stored on rack immediately adjacent to and directly above single service containers. CDI - PIC relocated |
|
31
|
0
|
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 sliced packaged deli meat tightly packed stacked on rack and in pans cooling in walk in cooler. CDI - packages spread out and moved to walk in freezer to quickly cool. Observed prepared sushi packaged into sealed plastic clamshell containers and placed directly into display cooler. CDI - Sushi relocated to walk in freezer to quickly chill. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans not segregated from in use inventory in dry storage area. CDI - PIC marked cans do not use and removed cans to separate area for return. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stored stacked together wet at clean utensil storage rack. Air dry pans before stacking together. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed both walk in freezer units used by deli department with significant accumulated ice buildup. Large walk in in back area with leak and ice pooling on floor. Smaller walk in connected to deli with door gasket issues causing ice buildup. Repair. |