BALDINO'S GIANT JERSEY SUBS

Observed multiple foods in the deli case above the required cold holding temperature of 41°F or below, including cooked turkey at 45°F, roast beef at 47°F, cooked chicken at 45°F, and pasta salad at 46°F. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC voluntarily discarded pasta salad as he stated that it was prepared yesterday, and the cooked turkey, roast beef, and chicken were placed in ice baths and the temperature of the deli case was lowered.

Observed no signed employee health reporting agreements. Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf Provided PIC with signed employee health reporting agreement template. Discussed with PIC to keep these on file for each employee.

Observed back entry door close with a gap along the floor exposed to the exterior.

Delivered TCS items from today such as packaged salami, pepperoni and other TCS deli meats were located in the walk in cooler that was holding at 56.8F.Observed pasta and turkey cold holding above 41F in deli case. COS: PIC voluntarily discarded. COS: Delivered items were relocated to chest freezers.

Observed sliced lettuce, sliced tomato and premade Italian subs not time marked on the middle counter and front line that are kept under TPHC. COS: PIC created written log for TCS foods on TPHC. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature.

An expired CFSM certificate was posted.

Observed plastic containers of shredded lettuce and slice tomatoes covered tightly in wrap and the plastic lid while actively cooling in the walk-in cooler that is in disrepair. PIC relocated TCS food into ice baths or relocated to a working reach in cooler. Discussed to remove plastic wrap and plastic lid while actively cooling.

Observed back entry door close with a gap along the floor exposed to the exterior.

Observed the ambient temperature of the walk in cooler holding at 56.8 and unable to maintain TCS foods below 41F.

Observed the gasket in disrepair in one chest freezer.CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specification.