|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee rinse knife in handsink and prepare to use it. CDI - corrected employee, reviewed handsink use and reviewed utensil wash, rinse, sanitize, air dry procedures. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several items in hot case holding below 135F. Items which had been there for more than an hour were voluntarily discarded. Other items which had been out of temp for under an hour were reheated to well above 165F and placed back into hot holding case. VR - 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 chicken salad made earlier today from rotisserie chicken was holding in cold case at 60F. It was voluntarily discarded. Observed paninis, pasta salad, white chicken salad, and cut lettuce at the salad bar were all holding between 42F and 43F. They were placed back into blast chiller to rapidly cool and case temp was turned down. VR - verification required. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 date marking stickers, required by Fresh Market, were missing from a few of the deli meat and cheese chubs. The labels on the chubs indicated they had all been cut for the first time within the last two days. Dates added to chubs needing them, PIC will be reteaching staff and checking behind them to ensure dates are being placed on chubs when they are first cut and that the date sticker remains with chub until it is used up or 7 days, whichever comes first. VR - verification required. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 rotisserie chicken beginning to cool in walk in cooler after having been paced into deep, partially covered tub. PIC explained this is the usual method used for cooling. CDI - chickens removed to single layers on sheet pans then placed onto speed rack to cool quickly. PIC plans to change procedure. Informative poster left with PIC. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp wiping cloth left on prep table next to panini press for more than 30 minutes. |