|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Through conversation with assistant deli manager, determined slicers are not being cleaned at required frequency. slicers in the deli island are required to be cleaned (wash, rinse, sanitize), every four hours when in use. At time of inspection, four hours had not elapsed since slicing was started at 8:30 am. CDI- discussion on required frequency for cleaning slicers. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Roasted garlic at olive cart 46 F. CDI- pulled garlic from cart and voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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: Honey ham dated 8/23. Carving ham dated 8/17. Country ham dated 8/31. All in deli case.
Camembert, Saint Andre, Belletoile in deli cheese case all dated for holding for more than 7 days. CDI- cheeses pulled from service.
Garlic (roasted) on olive cart not date marked. CDI- pulled from service. Elote in walk-in cooler not date marked. Discarded.
Goat cheese and feta crumbles packaged in-house dated for holding for more than 7 days. CDI- pulled from service. Verification of corrections to date marking within 10 days. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: TPHC form not being used, nor could be produced. wings and Mac and cheese in hot case not marked with start or end time for time holding. Mac and cheese pulled from oven at only 97 F before being placed in hot case on time holding. Mac placed back into oven for heating to 135F. Verification of procedures and proper following within 10 days. |
|
31
|
1
|
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: Found whole cooked rotisseries stacked in cart for cooling in WIC. Rotisseries ranged from 110F to 80F. PIC changed method of cooling by laying rotisseries out on trays, spaced out. Rotisseries dropped to below 60F within an hour and a half. |
|
33
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Thawing - C -TCS foods shall be thawed under running water that measures 70F or less or under refrigeration. Chicken and salmon thawing on top of blast chiller during inspection. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Fly in deli prepared foods case was on a piece of chicken. CDI- chicken removed and discarded. |