| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed grinder stored cleaned and dismantled from previous day's use.
Observed the top seal on the augur shaft had dried meat residue around the bottom at time of inspection, not properly cleaned from previous day's use. |
|
Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
When arriving at the store I was informed that the dairy retail cooler and produce retail cooler were down and went down sometime in the night. The dairy retail cooler food was pulled and loaded into shopping carts and pushed into the walk-in cooler. I proceeded to the cooler and began to probe several items with the following temperatures: Canned Biscuits that had popped were 56 F, Yogurt 59 F, different types of Cheeses ranging 54 F to 56 F, and Cream cheese 54 F. The required refrigeration items in the produce cooler had not yet been pulled and I found the following in the produce cooler: cups of fruit 52 F, Blue Cheese 61 F, and Slaw mix 64 F degrees. |
All refrigerated items out of temperature were pulled and will be scanned and discarded for an estimated cost of $2,500 in food cost. |
Priority (P) |
0 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 48 Plumbing installed; backflow devices |
in |
|
|
|
0 |
| 47,48,49 0080-04-09-.05(2)(c)4 Plumbing system installed to prevent backflow of contaminant into the water supply system (hose bibb or vacuum breaker) |
out |
Observed hose hooked up at 3 compartment produce sink and no back flow preventor device connect to faucet to prevent backflow at time of inspection. |
Hose was disconnected at time of inspection. |
Priority (P) |
0 |
| 47,48,49 49 Sewage and waste water disposal |
in |
|
|
|
0 |
| 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 |
When washing hands in hand sink in meat room water was pouring into the floor from the hose not being connected at the bottom of the 3-compartment sink at time of inspection. |
|
Priority (P) |
0 |