3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. Observed food residue on the cutting surfaces of the slicer.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Ready-to-eat, TCS food not properly discarded when required. Observed a container of meatball sauce in the walk in cooler dated 1/5. This food is beyond its maximum 7 day hold time. Discard meatball sauce. Refrigerated, ready to eat, TCS foods must be date marked when they are prepared or manufacturer's packaging opened and held for no longer than 7 days.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed the date marking chart utilized for the deli case has not been updated since 1/18. Observed some foods in the walk in cooler with no date mark on them. Refrigerated, ready to eat, TCS foods must be date marked and held for no longer than 7 days.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 25-January-2022
| Comments |
|---|
| Owner Jason is present for inspection Chlorine sanitizer is correct at 100ppm in wipe cloth bucket, test strips available Observed thermometer, hair restraints, gloves available Observed overall improved cleaning in the facility |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. |