|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several rotisserie chickens and several containers of fried chicken holding less than 135f on heated display island. CDI - PIC discarded as items had been prepared 4 hours earlier. Maintain hot products at 135f or higher unless using TPHC. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 various TCS foods in the walk in cooler and in reach in units with no date marking present including cooked zucchini, cooked peppers, twice baked potatoes, open feta cheese, bulk open partially sliced deli meat. CDI - PIC discarded as open/prep dates cannot be verified by PIC. REPEAT- Observed different date batches of deli meats co-mingled on sandwich unit prep top. Date tracking log does not show that there are mixed dates and there is no method in place to track the separate items. Do not mix deli items with different date marks into the same pan. CDI - items separated and date marks corrected. Observed date tracking log used for prepared foods in chefs case not completed since 2/26. Ensure logs used to track date marking for TCS foods are completed as required.
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 mashed potatoes in walk in cooler with date mark 2/22. CDI - PIC discarded. Discard prepared TCS foods once expired. REPEAT
- Full 3 point deduction. Continued non-compliance with date marking standards may result in the implementation of a Risk Control Plan or in permit action. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-P Observed unlabeled spray bottle with unknown liquid inside. CDI - PIC discarded. Label all working containers of chemicals and sanitizers. REPEAT
7-201.11 Store toxic materials to avoid contamination. -P. Observed container of Lysol disinfectant wipes stored on shelf immediately adjacent to and mixed with condiment containers in back of house dry storage. CDI - PIC relocated. Store chemicals away from food. REPEAT - 1.0 point |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 multiple instances of sliced deli meats improperly cooling in the facility. Bulk deli ham sliced and wrapped tightly into large volume placed into reach in sandwich unit and into walk in cooler while still in cooling process. CDI- both bulk packages opened and product spread out onto pans to facilitate rapid chill. Observed bulk quantities of deli ham cut and left on slicer unattended for extended time before packaging to cool for or pick up orders later in day. CDI - ham moved to walk in cooler to quickly chill. Observed multiple packages of deli meats sliced and sealed and left on countertops for extended periods of time while staging other pick up orders. CDI - packages placed into shallow pan and placed into walk in to quickly cool.
Once deli meats have been sliced and/or packaged, quickly cool them back to 41f or lower. Do not allow bulk quantities of deli meats to remain sitting out at room temperature before cooling. Stage orders a few at a time to prevent product from sitting at room temperature too long. Do not tightly wrap deli meats or cheeses into large portions while still in cooling process.
REPEAT - 0.5 points
EHS verified all items cooling within rate to meet 41f within 4 hours once method modifications made. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
6-404.11 Segregation and Location-Distressed Merchandise - PF. Observed two bulk cans of olives in dry storage area with severely dented areas on top seams mixed with other in use inventory. CDI - PIC segregated for return. Separate dented items from in use inventory and mark for return or discard. REPEAT - 1 point |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple employees working with food while wearing watches on wrist. Remove watches and other jewelry items from wrist when handling food. |
|
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 door from walk in cooler to walk in freezer unable to close with large opening present between freezer and cooler. Flooring at door threshold has buckled and cracked possibly due to long term frozen moisture condensation issue which was noted during last inspection. Repair.
Split gaskets present on walk in cooler door to bakery area. Repair.
REPEAT - 1 point |