33: Observed frozen meat being held at room temperature to thaw. Proper thawing technique must be performed for frozen foods. Frozen foods may only be stored in refrigerator until thawed or held in an empty sink with no dishes or utensils near while under cold running water until thawed.
35: Food storage containers must be labeled according to contents. (Rice, beans, chips, etc). Label all foods in the freezer according to its contents that do not have an original label.
37: There are several foods that are not covered and/on the floor. Please cover all foods after they have been proper cooled and/or between uses. No food or food container’s can be on the floor. Foods must be stored on shelves off the floor.
42: Plates are improperly stored on serving line. All eating and serving vessels on serving line must be inverted.
51: One soap dispenser in men’s restroom is empty, and there are a few stained tiles in the hallway by the restrooms and and in the women’s restroom.
53: Please maintain cleanliness of floor between shifts and during downtime.
57:
1:
3:
4:
5:
Additional Comments
Must ensure the deli freezer is kept at a low temperature . Also try to keep the lid cover closed much as possible to retain proper cold holding.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
IN
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled