| 13 Food separated and protected |
in |
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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 |
out |
Observed raw hamburger meat store above ready to eat foods in deli reach in cooler |
moved raw meat |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed tongs for hot case on shelving in front of hot case stored on unclean surface. Shelving had food and spillage on surface and tongs stored in it. Tongs were in food debris. |
cleaned shelving and replaced tongs |
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Meat department 3 comp sink (sanitizer water) at 125F. Sanitizer not able to be accurately determined. |
added cold water to get water to room temp. and added sanitizer. |
Priority Foundation (PF) |
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 |
Observed seafood salad made in house without correct date marking or no date marking. One had no date marking, other pan incorrect date marking. |
corrected by PIC |
Priority (P) |
0 |
| 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 |
Observed unlabled spray bottle in meat department. Liquid has a yellowish tint. |
discarded by PIC |
Priority Foundation (PF) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
Observed employee making slaw, package slaw and put on retail floor in reach in cooler before chilling. Slaw was at 57F. |
PIC corrected employee, put slaw in walk in cooler to chill. |
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)(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 |
Observed open package of rolls and unopen package of rolls stored next to handsink in deli. When washing hands water/soap splashed on rolls and when getting towels to dry hands water dripping on rolls. |
discarded rolls. |
Core (C) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed employee in produce packaging oranges without head covering. |
put on hair net |
Core (C) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed clean dishes not stacked to adequately drain. |
restacked dishes. |
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)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
out |
Observed mops and brooms stored on ground inside floor mopsink. Mops not hung to dry. Mopsink unuseable due to amount of items stored in it. |
|
Core (C) |
0 |