| 13 Food separated and protected |
in |
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0 |
| 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 bacon stored over ready to eat Lunchables in a shopping cart in the meat walk in cooler.
* Observed raw pork bacon stored over fully cooked beef bacon on retail sales floor. |
PIC moved all ready to eat products from raw products. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed dried organic food matter on rear of blade on slicer 3 in deli area. Employee stated slicer had not been used on current day and was cleaned.
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Priority Foundation (PF) |
5 |
| 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 sanitation bottle in deli area and bakery area to have 0 PPM when tested with firms and inspector test strips.
*Observed dish machine in bakery to not reach a food contact surface of 160 degrees. Inspector ran dish machine 5 times with the highest temperature recorded of 150.8 |
PIC stated she will call "ECOLAB" to come look at chemical dispenser. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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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 cheese in Hormel tailgate package to have internal temperature of 52 degrees F when taken with inspector probe thermometer. PIC stated firm was having some issues with the bunker and did not know the package was a keep refrigerated product. Hormel does have shelf stable products.
* Observed firm sliced deli meat in retail deli case to have intern temperatures of 44-46 degrees F when taken with inspector probe thermometer.
** Observed pork chops in island to have internal temperatures of 47-49 degrees F when taken with inspector probe thermometer. |
PIC voluntarly discarded all products that were in the temperature danger zone |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Observed non-working thermometer in deli case, and bakery walk in freezer. |
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Priority Foundation (PF) |
1 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed excessive debris build up on nozzles, and walls of inside of deli ware washing machine. |
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Core (C) |
0 |
| 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 heavy dust build up on intake vents in meat walk in cooler, meat cut room and produce walk in cooler.
*Observed excessive food residue on floor behind ovens in deli area. |
|
Core (C) |
1 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed standing water in back storage area by grocery freezer. Inspector could not find source of water. Firm is aware and has had plumbers trying to find source of water. All plumbing in firms works as it should. Firm is in process of pulling unit out in remodel to try and find lead. |
|
Core (C) |
0 |