| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Meat department manager unaware of the details of the HACCP plans, the basic points of the variance letter, and the need to keep records according to these documents. |
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Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Coffee cup on sushi prep right beside sushi rice contain on cart with active prep going on. |
Coffee cup was moved to designated area. |
Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Men's bathroom beside deli without drying device. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Raw ground turkey stored above raw ground pork and beef in meat display case. Raw pork above raw beef in meat display case. |
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Priority (P) |
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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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Band saw in meat department with dried meat residue on wheel and blade. |
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Priority Foundation (PF) |
1 |
| 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, ... |
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Open bag of pre-cooked mini shrimp on shelf in sushi walk-in cooler with no date marking or any identifying information of when it was opened or when it needs to be discarded. |
Item voluntarily discarded. |
Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Items in sushi walk-in cooler: Alaska Salad (use by 9/28), Bacon (use by 9/30) |
Items voluntarily discarded. |
Priority (P) |
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| 28,29 Safe Food & Water |
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| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
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No records being kept at all, including PH, equipment temperatures, thermometer calibration, and other logs as stated in HACCP plan submitted by Food City to attain the letter of variance to make sushi. Meat market manager was unaware of the records that needed to be kept. |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Dial Thermometer used to measure the temperature of cut produce under ice test: 26F. State calibrated thermometer tested beside firm's thermometer: 32F. |
PIC got a new digital thermometer and discarded the dial thermometer that was not properly calibrated. |
Priority Foundation (PF) |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No visible thermometer in sushi display case. Digital thermometer is not working. |
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Priority Foundation (PF) |
1 |
| 40,41 Utensils |
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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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Large metal mixing bowls wet stacked on clean shelf in meat department. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Box of single service plastic trays on floor in seafood department. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Counter surface around rice prep area in seafood deparment with black sticky residue. Dirt and food residue observed on doors and seals of reach-in cooler in seafood case, shelves in sushi walk-in cooler, deli meat case, and deli sandwich prep cooler. |
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Core (C) |
2 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Sink in produce department continuously leaking from faucet. PIC stated there is an active work order in for the sink, and that the entire sink is going to be replaced. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Excessive litter around dumpster. |
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Core (C) |
0 |