| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed that employees inside the Bakery and Produce departments could not speak to sanitizer procedure. Employees inside the bakery dipped test strip several times to get a correct reading. Manufacturing instruction specify dipping test strip once for 10 seconds to get an accurate calibration. Produce department had no knowledge of proper ware washing procedure and how to test sanitizer. |
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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 several produce misters with organic liquid residue set up on the tips. |
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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 2 in use slicers stored at ambient temperature that were past 4 hours between cleanings. Slicers should be cleaned every 4 hours at ambient temperature. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed several containers of fried chicken pieces inside of up front hot box with an average internal temperature of 125F using probe thermometer. |
PIC voluntarily discarded all products held below 135F. |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed numerous amounts of flies throughout the deli prep area. |
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Priority Foundation (PF) |
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