| 19,20 safe temperature holding |
in |
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|
0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
The retail produce cooler was scanned with an infrared surface thermometer at 50 degrees. Bagged salads inside this cooler were probed with a state issued and calibrated thermometer. Classic coleslaw mix 57. Garden salad mix 57 degrees. Bagged salads were the only items in this cooler requiring refrigeration. The PIC voluntarily discarded the bagged salads. The retail raw meat cooler was scanned with an infrared surface thermometer at 53 degrees. Items inside this cooler were probed with a state issued and calibrated thermometer. Chicken thighs 58, Chicken Breast 56, Beef bottom round steak 56, Pork butt roast 53, Pork Shoulder 52. The PIC voluntarily discarded all items from this case. The salad and spices case next to the raw meat case was scanned with an infrared surface thermometer at 52 degrees. Foods in this case were probed with a state issued and calibrated thermometer. Potato salad 50 degrees. Coleslaw 43. The PIC voluntarily discarded all out of temperature items from this case. |
|
Priority (P) |
2 |
| 24,25 Chemical hazards |
in |
|
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|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
A spray bottle containing approximately 14 ounces of clear liquid was observed stored on the meat prep table with no identifying information. Discussed with PIC that all chemicals should be labeled with identifying information. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Raw chicken was observed in the meat prep room on foam trays inside a shopping cart and not wrapped or otherwise protected. If shopping carts will be used to transfer meat products there should be a designated shopping cart of the meat department and all meat should be wrapped before placing in the cart to prevent contamination. Ice was also seen forming on the coils of the cooling unit on the ceiling of the meat prep room. The ice was melting and dripping water onto the floor and grinder. |
|
Priority (P) |
2 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Several stacks of foam meat trays were stored on a rack above the meat prep table in the meat prep room. These trays were observed to have contamination from meat particles and red staining from myoglobin. These trays must be discarded and clean trays must be stored to protect them from contamination. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
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|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Swelling was observed on the ceiling in the meat prep room with water occasionally dripping from the swollen area. Roof is leaking and needs to be repaired. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
out |
Several mops and mop heads were observed stored in buckets of mop water. Mops should be hung or inverted to air dry when not in use. |
|
Core (C) |
0 |