| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
Observed no hot water at hand sink in Murry cheese area. Triple sink did have hot water. Water at hand sink was 68 degrees with inspector probe thermometer. |
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Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
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| 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 raw chicken stored over RTE deli salads in deli walk in cooler.
*Observed fully cooked beef bacon being store below raw pork back on retail sales floor. |
PIC moved chicken to chicken rack and removed beef bacon from sales floor. |
Priority (P) |
0 |
| 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 |
out |
Observed no written documentation for slicer cleaning in deli department. Deli employee stated she cleans them every 4 hours but no written documentation. Inspector gave suggestion on how to ensure log is filled out properly. |
PIC had employee break down slicers and clean them all since no written log was available. PIC instructed employee to keep log filled out. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed raw chicken thighs and drumsticks to have internal temperatures ranging from 46-51 degrees when taken with inspector probe thermometer. Chicken was in openair bunker by front door. |
PIC removed chicken from bunker to scan out. Chicken was labeled not for sale. |
Priority (P) |
1 |
| 46 Non-food contact surfaces clean |
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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 |
Observed excessive dust build up on intakes units in meat walk in cooler, and on fan guards in dairy walk-in cooler.
*Observed white organic matter soiling handle area on 3 door reach in cooler in meat department. |
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Core (C) |
1 |