| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed when asking the deli, bakery, and Seafood departments how long they dip their test strips when they test their sanitizer. Each department stated 7 seconds, 15 seconds, and even 20 seconds to dip the test strip to get a good reading of their sanitizer. Per manufactures instructions, they will dip their strip for 10 seconds to get an accurate reading of the firms' sanitizer. I also observed when asking the PIC inside the deli department to test their sanitizer they only placed test strip in solution for 1 second.
*When asking the produce department PIC if they are taking temperatures of their produce before placing it into their produce cases the PIC showed me a 'thermal thermometer' used to get internal temperatures of their produce. In order to get an accurate temperature of the food product before placing it into the cold case the firm must use a 'probe thermometer' to insure proper temperature control. |
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Priority Foundation (PF) |
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| 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 veggie slicer and Robo Coop Slicer inside the deli to be store clean with encrusted food residue inside of chute and also built up under veggie slicer arm. Also observed a grinder stored clean with old meat residue encrusted on grinder arm and inside of grinder machine. |
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Priority Foundation (PF) |
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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)(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... |
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Observed condensate drainage dripping into a container of open fresh lettuce inside fresh veggie cooler. |
The lettuce was removed from retail sale. |
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