| 01 PIC present, Knowledgeable, Duties |
in |
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0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
in |
*PIC was not able to maintain active managerial control. Employees in deli/bakery were not aware of proper sanitizer concentration or temperature., observed employee in deli area test sanitizer while the Quat sanitizer solution was hot, manufacturing label stated testing should be conducted between 65F-75F, solution was 109F (tested with Inspector's probe thermometer) when employee tested the concertation. Employees in deli/bakery were not aware of what the proper concentration of Quat sanitizer should be. |
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Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
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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 sausage stored in display above ready to eat sausages.
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Priority (P) |
3 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
*Observed bacon wrapped chicken stored in display over pasta and sausage dish.
**Observed raw chorizo stored over raw whole pork loin, in display case
***Observed raw ground turkey over raw pork sausage.
****Observed raw ground turkey over raw whole chicken parts. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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0 |
| 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 various flavors of raw cookie dough to have a temperature range of 45F-51F, when tested with Inspector's probe thermometer.
** Observed packages of cream cheese in display bunker to have a temperature range of 46F-49F, when tested with Inspector's probe thermometer.
** Observed various items in the retail seafood case to have a temperature of 48F, when tested with Inspector's probe thermometer.
*** All these products have manufacturing label stated keep refrigerated. |
PIC did remove out of temperature items from the sales floor. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
*Observed boxes of tuna and chicken tenders, in seafood walk in freezer, to have ice buildup on them. |
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Core (C) |
0 |
| 40,41 Utensils |
not applicable |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
not applicable |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
*Observed dishes stored wet nested in deli area. |
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Core (C) |
1 |
| 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 |
*Observed ice buildup in retail ice cream freezers.
**Observed white organic matter on ceiling and wall in produce display.
***Observed dust build up in Meat WIC.
****Observed peeling paint on ceiling in the deli WIC.
** Ice build-up was observed around the insulation WIF in the meat room.
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Core (C) |
3 |