| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
out |
Observed that PIC inside the meat department could not speak to cooking temperatures, sanitizer testing, ware washing procedure, and raw protein storage. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
Due to the number of violations, especially priority and priority foundation violations, firm has not demonstrated adequate managerial control for food safety. |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(b) Cleaning Procedure for washing hands and arms |
out |
Observed employee inside the meat department to switch jobs and not properly wash their hands before continuing the new job. Employee rinsed hands and did not use any soap. |
Employee properly washed their hands immediately. |
Priority (P) |
0 |
| 09,10,11,12 Approved Source |
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| 09,10,11,12 12 Shellstock tags, parasite destruction |
not applicable |
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| 09,10,11,12 0080-04-09-.03(4)(b) Freezing as a form of parasite destruction to serve raw or under-cooked fish as a ready-to-eat food; letter of parasite destruction |
out |
Observed raw Swai fish used in making ceviche without cooking the fish first missing the parasite destruction letter/information. |
Ceviche was voluntarily discarded. |
Priority (P) |
0 |
| 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. |
out |
Observed deli slicer and grinder stored clean with encrusted food built up on the blade, boot, and blade guard. |
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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 |
out |
Observed no slicer cleaning log or tracking for in use slicers and band saws inside the meat department and juicer in deli department to ensure they are cleaned every four hours while in use at ambient temperature. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed employees performing a wash and rinse step on dishes without performing a sanitize step prior to setting them out to dry. |
PIC voluntarily instructed employees to re-wash dishes and perform proper 3 step ware washing procedure. |
Priority (P) |
0 |
| 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 |
out |
Observed several containers of packaged Veggies in vinegar to be sitting out at ambient temperature on top of prep case.
**Observed container of steak strips stored in prep table to be above 41F using probe thermometer. |
All items held above 41 degrees F were voluntarily discarded. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed opened packages of deli chubs missing date marking of when they were processed.
**Several totes of cooked rice, beans, and cut veggies were noted inside the walk-in cooler missing date marking to show when it was processed. |
All items without a date mark were voluntarily discared. |
Priority (P) |
1 |
| 23 Consumer Advisory for raw or undercooked foods |
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| 23 0080-04-09-.03(6)(c) Consumer Advisory must be posted when Raw, Undercooked, or Not Otherwise Processed animal foods are offered for consumption. |
out |
Observed no consumer advisory posted for ceviche that is prepared with raw fish as a ready to eat food item. |
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Priority Foundation (PF) |
0 |
| 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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed several food containers stored inside the kitchen prep table missing lids to protect from contamination. |
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Priority (P) |
1 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed food containers inside the walk-in cooler with deli containers stored inside the product. The deli containers were being used as a scoop, but they do not have a handle, so they cannot be stored in the food handle up. |
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Core (C) |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Observed clean pots and pans stored directly on floor in back storage area. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed no test kits available for chlorine sanitizer used at firm. The firm also has Quaternary ammonia, but the test strips were out date last year. |
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Priority Foundation (PF) |
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 |
out |
Observed condensate coming from Walk-in cooler condenser that is dripping into an empty food storage container to catch the drainage. |
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Priority (P) |
0 |