| 13 Food separated and protected |
in |
|
|
|
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 in meat departments retail raw meat reach in cooler: raw meat stored over ready to eat foods (sliced American Cheese and trays of fresh cut produce; onions, tomatoes, lettuce). |
American Cheese and trays of fresh sliced produce were moved to the produce reach in cooler during the inspection. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed unapproved sanitizer being used in deli. Deli was using a low-splash Lavendar bleach. |
Plain bleach was acquired during inspection. Low-splash lavender bleach was discarded during inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed food product on retail island hot case not maintaining a hot hold holding temperature of 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer; BBQ sandwich 132F, Vicki's chicken sandwich 129F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Observed food product in the retail EBT deli cooler not being maintained at 41F or below for cold holding food safety control. Food products probed with a calibrated state thermometer; Rotisserie chicken 48F, fully cooked honey chicken wings 47F,48F,49F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
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 several ready to eat items (that are required to have a date mark) with no date mark. Items with no date mark; fresh cut fruit bowls, fresh cut watermelon slices, fresh deli made salads.
Observed several ready to eat food products with incorrect date marking. Observed date marking for ready to eat honey wings with a 07/28 expiration date. Per Brandon, Meat Department Mgr., wings were packaged today, 07/11. Expiration date mark should be 07/07/17. Observed homemade deli desserts with a date mark of 9 days. Banana pudding made on 07/10 had an expiration date of 07/18. Observed Bar cake made on 07/10 with an expiration date of 07/25. Expiration date should be 07/16. Date marking is 6 days plus the date of creation. |
|
Priority (P) |
0 |