| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
out |
The employee present in the seafood department was advised on setting up the three-compartment sink and accurate testing levels for the sanitizing solution. |
|
Priority Foundation (PF) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
Hand signs are needed in the restrooms. |
|
Core (C) |
1 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
One of the meat saws located in the meat room were observed with old meat particles present. |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
The sanitizing solution located at the three-compartment sink was not working properly (sanitizing solution reading at 0 ppm on both inspector and store test strips-firm given ten days to correct the issue and has bleach in the store and the meat department three-compartment sink for short term; therefore, an order of closure was not issued). |
|
Priority (P) |
0 |
| 32 Approved thawing methods |
in |
|
|
|
0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Improper thawing of frozen chicken was observed in the deli department. This inspector observed frozen chicken at a surface temperature of 18F when touched, sitting in water at a surface temperature of 87F. |
The chicken was removed, and the water was drained (chicken removed to be placed under cold running water) and thawing methods were discussed. |
Core (C) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 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... |
out |
Salad kits were observed sitting in boxes located in the retail area near retail coolers, not six inches or above. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
The three-compartment sink in the meat department had black residue on the inside of it. |
|
Core (C) |
1 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
|
|
|
0 |
| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
out |
The men's employee restroom needed general cleaning. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
The ceiling tile near the three-compartment sink in the deli department was missing, making it accessible to pest/rodent entry. |
|
Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
The produce walk-in cooler floor had debris on it. |
|
Core (C) |
1 |