| 13 Food separated and protected |
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0 |
| 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 meat room- Per Raw meat employee told slice bologna for customer when requested throughout day after starting processing raw meat in processing room.
Retail cooler- eggs stored over juices. |
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Priority (P) |
1 |
| 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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Observed the following food contact surface to be visually unclean: meat slicer, confirmed store clean after cutting raw tenderloin still has encrusted red/yellow organic matter at blade guard. This is the Slicer located in the raw meat cutting room that would also be used for cutting bologna throughout the day.
Raw meat room- Tenderizer blades that have not been used today yellow organic matter on blade area. |
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Priority Foundation (PF) |
2 |
| 21,22 Date & Time for food safety |
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0 |
| 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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Store cut chunks of repackaged bologna & Souse in retail cooler date marking over 7 days. Today 5/15 and dates on bologna/souse 5/28. |
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Priority (P) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Produce cooler/processing area- storing small cutting boards behind ware wash faucets. |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Storage room walk in freezer seal damage on door causing ice buildup inside freezer on walls/ceiling. |
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Core (C) |
1 |