Food is properly labeled Observation: No ingredient listing provided for sausages in meat department, deli salads in deli, and dipping sauce in vegetable tray in produce department.
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation: Cooked ground sausage at temperatures ranging between 43*F and 48*F after a day of cooling. Corrected by disposing.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: No date marking provided for opened deli meats.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Blade of can opener soiled. Inlet to screw drive for meat grinder soiled.
Sanitizers Observation: Chemical sanitizer in three compartment sink greater than 500 ppm (parts per million) when tested with QT-40 test strips. Corrected by draining and remaking. Tested to confirm.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw chicken and shell eggs stored above ready to eat deli salads.
05/20/2015
Regular
Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable Observation: Thermometers not provided for all refrigerator units.
Material characteristics of non-food contact surfaces Observation: Walk-in produce refrigerator floor not sealed. Corrected by instructing operator to only store fruits and vegetables in cooler, no meat products.
Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form Observation: No sink provided in produce prep area. Corrected by instructing operator to prep produce in kitchen.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: Refrigeration not functional and in state of repair.
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