Sherry Lane Deli

*06 Time as PHC:provide written procedures on site

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

for cookies cooling down

*27 Cool TCS foods using other effective means

veggie soup cooling at room temperature

*21 RFSM - Not On Site

RFSM EXPIRED

*22 Accredited food handler certificate - 60 days

Must provide Food Handler card for all employees with in 60 days of hire unless they have a RFSM

*32 Approved Food Contact Equip.

must use commercial equipment

*42 Floors/walls/ceiling/nonfood dirty

detail clean walls throughout kitchen

*19 Water & Plumbing in good repair- per code

repair leak a hand sink

*33 Rinsing procedures - 3 compartment sink

Set up 3-comp sink to wash, rinse, sanitize. Do not wash/sanitize in same water.

*39 Store all equipment & utensil covered or inverted

Invert bowls to prevent contamination

*40 Reuse of single service articles

Do not re-use single-service containers.

*45 Unnecessary articles prohibited

Observed masks hanging on RIF. Find alternative location away from food and dishes.

*02 Cold Hold (41øF/45øF or below)

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*24 Food Labeling- with common name of the food

*07 Food safe, good condition, unadulterated, and honestly presented

Discard expired milk chocolate

*39 Equipment in good repair and proper adjustment.

Repair cooler gaskets

*18 Toxic items used according to law

Sanitizer too strong

*29 Cold/hot hold unit thermometer easily viewable

*32 Equipment & Utensils smooth easily cleanable

unapproved material used to cover food items in cooler

*28 Date marking > 24 hrs,on site,temp 41F

*37 Food storage, prohibited areas under other sources

Keep employee food separate

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*28 Date marking > 24 hrs,on site,temp 41F

*27 Cooling method, criteria - using ice bath

*02 Cold Hold (41øF/45øF or below)

*44 Trash can provided for papertowel waste

*39 Equipment in good repair and proper adjustment.

*31 Handwashing lavatory - used for other purpose

do not store utensils in hand sink

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Evidence of drinking at prep area

*39 Equipment in good repair and proper adjustment.

repair reach in cooler gaskets

*28 Date marking commercially prepared RTE/ TCS food

*22 Handlers-Certificate Not On Site

*47 Conditions of Permit-in use of food equipment

*33 Washed immediately after application of sanitizer

*15 Bare hands contact with ready-to-eat foods

*36 Cloths in-use for wiping between uses stored

*39 Keep utensils handles upright or protected

*28 Do not exceed manuf. use by date

*24 Food Label- manufacture/packer/distrubtor name

*28 Original cont. of RTE/PHF/Day1= day of opening

LABEL ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

OBSERVED RAW CHICKEN STORED ABOVE COOKED EGG

*36 Cloths in-use for wiping between uses stored

*35 Eating food, chewing gum, drinking beverages, or using tobacco

NO DRINKING OR EATING IN FOOD PREP. AREA. STORE ALL PERSONAL BEVERAGE IN NON-SPILLABLE CONTAINER AWAY FROM FOOD AND EQUIPMENT

*14 Hands wash procedures-without soap

WORKER DO WASH HANDS WITH SOAP BUT ONLY FOR 10 SECONDS. PLEASE WASH HANDS FOR 20 SECONDS AS REQUIRED

*35 Hair Restraints effective