| 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 smoked sausages stored above fully cooked sausages in retail meat cooler |
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Priority (P) |
0 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Observed raw smoked turkey legs stored above raw smoked pork hocks in retail meat cooler. Observed raw ground beef stored above raw whole cuts of beef in retail meat cooler discount section. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 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 a spray bottle actively being used to clean/sanitize a deli slicer with a concentration of 0ppm. Manufacturer recommends between 150 and 400 ppm. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed PIC using test strip for sanitizer concentration incorrectly (submerged less than the 10 seconds per manufacturer's instruction) and was unsure of concentration requirements (stated between 100 and 200 ppm, recommendation is 150 to 400 ppm). |
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Priority Foundation (PF) |
0 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 49 Sewage and waste water disposal |
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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 |
Observed waste water leaking from handwash sink in seafood department ware washing area directly onto the floor while washing hands. |
In seafood department, there was an additional hand wash sink adjacent to ware washing and prep area (less than one foot away from leaking hand sink and not separated by a door or other potential obstacle). PIC voluntarily turned off water to leaking hand wash sink and placed a work order during inspection. |
Priority (P) |
0 |