| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
out |
**A hand washing sink was not observed in the meat cutting room with active production occurring. Production was ceased in the room, and a notice of closure for food production in that room is attached with today's report until a hand washing sink is installed and verified. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
A commercial meat grinder at ambient temperature was observed being used today and documentation for the 4 hour cleaning frequency was not available today. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
**A freeze and thaw date is currently not being used on products that are prepared, frozen, thawed, and used past 7 days**Multiple packages of ready to eat ham and hot chicken were observed in the 2 door cooler to have a date mark of 6/14/24 and 6/17/24. Today's date being 6/24/24. Multiple packages of Keto Meatballs, Beef/Pork Bologna, Rosemary Honey Ham, and Carvatappi Pasta were observed to be available for retail sale with a "best by" date of 6/24/24. |
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Priority (P) |
1 |
| 26 Variance obtained; Specialized Processes |
in |
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0 |
| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
out |
** It was observed that the firm is using ROP Reduced Oxygen Packaging for both raw products and ready to eat products. Detailed information in the narrative. HACCP documentation is needed as soon as possible. |
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Priority (P) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 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... |
out |
**Observed a variety of packaged mushrooms available for retail sale with no labeling. **Observed seasoning blends available for retail sale to be missing ingredients. **Observed multiple bottles of Gardner products available for retail sale to have no labeling of traceability. **Observed multiple packages of cookies and pita chips in the retail area to be missing ingredients |
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Priority Foundation (PF) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
| 50 0080-04-09-.06(4)(b) Toilet rooms shall be conveniently located and accessible |
out |
**The toilet in the customer restroom currently will not flush contents. |
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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(5)(a) Maintained in good repair |
out |
**The floor in the meat cutting room was observed to have flaking paint and exposed areas. **Multiple ceiling tiles were observed to have flaking layers in the meat room. |
|
Core (C) |
0 |