| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
Priority Foundations observed indicate that duties are being ignored and/or not followed through with |
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Priority Foundation (PF) |
0 |
| 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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Multiple Handwash stations without paper towels present |
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Priority Foundation (PF) |
4 |
| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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Molded cheeses on retail floor at Murrays kiosk |
PIC removed item(s) for discard |
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. |
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knives in meat dept had dried organic residue; baking sheets have large amounts of black discolored buildup; bread slicer in bakery has large amount of crumbs at stations |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Deli Ovens in need of cleaning |
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Priority Foundation (PF) |
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 |
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Raw Chorizo sitting in boxes in meat prep room at temp of 50 degrees, entire pallet of proteins for retail cases sitting at approx 50 degrees in meat prep room |
Discard |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Moderate/High amount of gnats/drain flies located in kitchen/deli/bakery areas |
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Priority Foundation (PF) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Food items observed in cooler storage in direct contact with the floor |
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Core (C) |
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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Meat Dept utensils laying in container beside 3 compartment sink not allowing for proper drainage and air drying |
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Core (C) |
0 |
| 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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Retail Meat display cases (butcher cases) dirty with dried protein, dust, and additional food residue |
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Core (C) |
1 |
| 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)(b) Physical facilities shall be cleaned as often as necessary |
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spillage observed in moderate amounts on dog food and chip aisles; food residue in high amount of retail cooler/freezer units on shelves |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
cardboard/trash buggys in kitchen areas have food residue and buildup with observed pest activity |
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Core (C) |
0 |