| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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FIRM DEMONSTARTES LACK OF MANGERIAL CONTROL AND EMPLOYEES NOT SUFFICENTLY TRAINED DUE TO NUMBER OF PRIORITY ITEMS, DUTIES ARE NOT BEING APPLIED. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(f)3 Consumer self-service operations for ready-to-eat foods shall have proper utensils, be monitored by employees, and not include raw foods. |
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Priority (P) |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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RAW SHRIMP AND COOKED SHRIMP SIDE BY SIDE, NO DIVISION IN FRESH SERVICE CASE |
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Priority (P) |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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CHICKEN NO DIVISION IN CUSTOMER SERVICE RAW CASE |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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MEAT SAW HAD OLD MEAT RESIDUE ON BLADE AND INSIDE FRAME, STATED IT HAD NOT BEEN USED TODAY |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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PRODUCE CASE IS NOT 41 DEGREES OR BELOW, 74 DEGREES, WOULD BE ACCEPATBLE FOR NON CUT PRODUCE BUT THEY HAVE SHREDDED CABBAGE, CUT CELERY, BROCCOLI FLORETTES AND CUIFLOWER FLORETTES THAT MUST BE HELD AT 41 DEGREES OR BELOW. INSTRUCTED THAT THEY DISPOSE OF, CHECKED INTERNAL TEMPERATURE AND WAS 64 DEGREES. **** HE STATED IT WAS FROZEN UP AND WAS AWARE, HE SHOWED ME THE ICE BUILDUP. |
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Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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NO DATEMARKING ON DELI MEAT, TURKEY HAM, THAWED PRECCOKED SHRIMP ALSO REQUIRES DATEMARKING |
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Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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NO INGREDIENTS ON SOME REPACK ITEMS SUCH AS PASTA. ANY FOOD WITH TWO OR MORE INGREDIENST MUST REFLECT THE ORIGINAL PRODUCT CONTAINER WITH INGREDIENST AND ALLERGEN STATEMENT. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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CASES OF MEAT IN WALKIN FREEZER WITH WATER LEAKING FROM COOLING UNIT FORMING ICE**** |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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FOOD STORED ON FLOOR IN VARIOUS PLACES IN RETAIL, SUCH AS REPACK PASTA, OIL, OVERFLOW OF STOCK. *****MEAT NOT COVERED IN WALKIN COOLER**** BULK SELF SERVICE SPICES AND VARIOUS OTHER BEANS AND ITEMS NOT PROTECTED, UNCOVERED IN BINS FOR CUSTOMER TO SERVE THEMSELVES****FLAPS TO PROUCE WALKIN SOILED, BLACK RESIDUE AND TARP LIKE THING IN PRODUCE DOOR HELD BACK IS DUSTY****FOOD STORED OVER LOAD LINE IN FREEZER AND COOLER IN CENTER AISLE COOLERS |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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INSIDE FRESH MEAT STORE SERVE COOLER, SPILLAGE AND BLOOD RESIDUE, DOOR TRACKS IN THOSE COOLERS SOILED WITH FOOD AND SPILLAGE*****FLOOR UNDER AND AROUND EQUIPMENT SOILED WITH SPILLAGE**** BACK AREA BY PRODUCE WALKIN, CORNER, SPILLAGE OF SPICES, TRASH, PEPPERS, CLUTTER. *** EMPLOYEE BREAK AREA COUNTER SOILED AND FLOOR IN THAT AREA NEEDS CLEANING***SHELVES IN PRODUCE, OLD FOOD RESIDUE AND BLACK DIRT RESIDUE*** SHELVES IN PRODUCE SOILED AND LINERS SOILED AND FOOD RESIDUE*** |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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FLOORS IN CONCRETE IN MEAT DEPT HAS HOLES AND PLACES WORN, NOT EASILY CLEANABLE ****CEILING AND WALLS DAMAGED AND HAS PAINT FLAKING****FLOOR DRAINS HAVE COVER MISSING IN MEAT ROOM AREA |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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PRODUCE COOLER IS FROZEN UP, NEEDS TO BE REPAIRED |
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Core (C) |
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