| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed red and yellow encrusted buildup present on blade and housings for meat saw that was not in use/stored clean. |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed firm had 2 deli style slicers in use at ambient temperature that had no method to ensure they were cleaned every 4 hours while in use. PIC stated they were cleaned once a work-day, which exceeds the 4 hour maximum. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed multiple sandwiches and cooked chicken wings hot held below 135 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded all hot held for safety items that were held below 135 degrees F. |
Priority (P) |
0 |
| 26 Variance obtained; Specialized Processes |
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| 26 0080-04-09-.03(5)(b)2 Reduced oxygen packaging without a Variance; packing time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin for... |
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Observed firm was vacuum sealing packages of in house made raw sausage without a HACCP plan. |
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Priority (P) |
0 |