| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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Hand sinks in the Deli, Meat, and produce did not have signs not provided at hand sinks. |
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Core (C) |
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| 13 Food separated and protected |
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| 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 |
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Deli- Raw sausage patties were stored next to ready to eat cobbler and a case of biscuits. Employee was made aware of possible contamination issue and discarded the cobbler and moved biscuits |
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Priority (P) |
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| 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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Deli- Slicer had visible dried old food debris near the blade sharpener. |
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Priority Foundation (PF) |
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| 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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#1-front warmer by register- Using a state issued and calibrated probe thermometer, several foods including a hot dog, burger, and bologna sandwich were discovered to be below the safe hot holding temperature of 135 degrees. PIC discarded all out of temperature foods. PIC was invited to use the firms own thermometer, which reached the same conclusion as the state issued probe thermometer.
#2-Deli Retail Warmer-
Using a state issued and calibrated probe thermometer, several foods including Beans and Baked Chicken were discovered to be below the safe hot holding temperature of 135 degrees. PIC discarded all out of temperature foods. |
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Priority (P) |
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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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Retail Meat Case- Sliced deli meat in the retail meat case was cold holding above the safe cold holding temperature of 41 degrees. PIC had employee pull the deli meat from the shelf and will discard out of temperature food. |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Deli- Purple spray bottle with an unknown liquid was on top of the prep table without any label. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Deli- in use tongs were not protected from contamination and left to hang off of the cutting board |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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#1-Deli- Single use Service containers stored on the floor.
#2- Produce- Single use containers stored on the floor. |
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Core (C) |
0 |