| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Maintain cleanliness, sanitation and food safety protocols in all areas of the retail store facility. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Hand sink in the meat prep area had brushes and bottles inside. |
Employee removed the items and threw away. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels in the dispenser at the hand sink in the meat department. |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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Raw turkeys necks and fish in the meat cooler has discoloration present. Circle B smoked sausage had a greenish black organic spot on the smoked sausages not opened. (Pictures attached) |
Items were removed from sales floor and placed in a trash bin. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Meat saw, tenderizer, and saw had old food and new food residue present. All equipment had been cleaned by meat team that were already gone for the day. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Several items in cooler were probed by state calibrated thermometer out of temperature. (pictures attached) |
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Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Uncovered meat in the meat walk in cooler |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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Beef liver in the freezer had Ice on it. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Vent guards in WIC-meat and produce had excessive amount of dust build up present. All coolers and freezers need cleaning. The meat cooler were the Turkey and Fish are placed need to be cleaned with new mats placed at the bottom before the meat is placed inside. (pictures attached). |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Several ceiling tiles are molded, sagging, and missing throughout the facility and in prep room areas. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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The WIC door has a large gap at the bottom that needs to be repaired to ensure that the cold air temperature remains cold inside. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Old equipment not in use in the hallway area near the dairy cooler, clutter and trash on the parking lot and behind the facility. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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NO LIGHT IN THE BACK AREA WHERE THE WIC DAIRY COOLER IS OR NEAR THE MOP SINK AREA. IT IS EXTREMELY DARK IN THAT AREA. |
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Core (C) |
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