09,10,11,12 Approved Source |
in |
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0 |
09,10,11,12 11 Food in good condition, safe, and unadulterated |
in |
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0 |
09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
out |
The raw meat service case has a drain rail above food to collect condensation and drain it through the appropriate plumbing. It was observed that at a joint of this railing where drain tubing leads out the joint was damaged and allowing condensation to drip on to sausages in the service case. The drain tube had also become disconnected from the drain tray joint. Condensation was observed dripping on to 3 trays of sausage in this cooler. During the inspection the PIC voluntarily removed the 3 trays of sausages that had been contaminated to discard. Plastic dividers were placed in front of the product left in the case to prevent any condensation drips from contaminating other foods while waiting for this cooler to be repaired. |
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Priority (P) |
0 |
33 Thermometers provided and accurate |
in |
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0 |
33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
The produce walk in cooler is not functioning. The thermometer states that walk in cooler is -40 degrees. The cooler tested at 38 degrees with an infrared thermometer. It was observed that the probe that should be inside this cooler is disconnected from the thermometer. |
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Priority Foundation (PF) |
0 |
46 Non-food contact surfaces clean |
in |
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0 |
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. |
out |
Excessive black organic build up was observed inside the CMS prep cooler. Needs cleaning. |
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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 |
Excessive ice build up was observed on the seafood island freezer. The PIC directed a seafood employee to empty this cooler and prepare it for defrosting. |
|
Core (C) |
0 |