| 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 encrusted old pork residue set up in use behind band saw blade and also observed dark, encrusted meat residue inside the meat grinder stored clean in the meat walk in cooler. PIC stated that they had only cut beef on their band saw today. |
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Priority Foundation (PF) |
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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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Observed no way to track the cleaning on in use Band saw and grinder stored in meat preparation room above 50F. This equipment is used daily. |
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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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Using my probe thermometer, I observed several packages of Jamestown Brand raw bacon stored in retail bacon cooler to be outside the temperature safe zone for cold holding. Average temperatures ranging between 48 to 61F. |
PIC discarded during inspection all bacon above 41F. |
Priority (P) |
0 |
| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed the meat department 3 Compartment sink has a drainage pipe that is not draining properly into the floor drain. Water is puddling up before it drains. I also observed heavy leaking under the produce 3 Compartment sink. This is allowing your wastewater to drain onto the floor of produce preparation area and not drain properly. |
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Priority (P) |
0 |