|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Deli slicer in refrigerated prep room had visible meat debris in housing behind blade. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Slicer sent to be rewashed. 0 pts. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P - Pizzas were prepared more than 4 hours ago and still measured 45-50F. TCS foods that are prepared at room temperature with all cold ingredients shall be cooled to 41F within 4 hours of preparation. CDI - Pizzas discarded. Do not use retail coolers for cooling foods. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Potato salads, brussel sprout salad, macaroni salad, pimiento cheese, and baked beans were not date marked in deli case. TCS ready-to-eat foods shall be date marked if held in establishment for over 24 hours. CDI - Items dated. //
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P- Pan of meat loaf was prepared on 6-21 and was still in case. Brie cheese had date to discard of 7-7. TCS ready-to-eat foods shall be discarded 7 days from preparation, with day 1 being the date of prep or opening. VR - Verification to be done within 10 days that brie date marking system has been corrected. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF - Not all TCS foods in hot case were marked on TPHC form. Follow written procedures for time as a public health control. Establishment must write down each TCS item on form every day. CDI - Items not on sheet were discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - TCS foods were actively cooling in deli case. Pizzas were cooling in retail case. TCS foods shall be cooled using equipment that is designed to rapidly cool food, such as the walk-in cooler or freezer. CDI - Cooling foods moved to walk-in cooler and pizzas were discarded. 0 pts. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C - Bags of pot stickers were sitting on prep table thawing for over an hour during inspection. TCS foods shall be thawed under running water that measures 70F or less or under refrigeration. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C - 1 food employee had watch on wrist. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Fan guards and reach-in cooler in refrigerated prep room both need additional cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |