| 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 |
Deli- Raw eggs placed on shelf above ready to eat food, Mac-N-Cheese. |
Employee moved raw eggs below ready to eat. |
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. |
out |
#1-Deli-Wall mounted potato wedger had visible old food debris on blade from previous days use.
#2-Deli- Dried food debris on both slicers. Employee stated one slicer was used this morning and the other slicer has not been used today.
#3- Meat- knife placed on clean rack had visible dried food debris on blade near the handle. PIC placed knife back into dish sink to get cleaned. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 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 |
out |
Retail Warmer at Register-Using a state issued and calibrated probe thermometer Breakfast Sausage Sandwich and Breakfast Bologna Sandwich were found to be below the safe hot holding temperature of 135 degrees. PIC discarded all Sauage and Bologna sandwiches. |
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Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
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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 |
#1-Retail Cooler- Using a state issued and calibrated probe thermometer Turkey Lunchables were discovered to be above the safe cold holding temperature of 41 degrees. PIC removed the top few Lunchables to discard. Cooler was overstocked and PIC will have to stock less product to remain under 41 degrees.
#2-Meat Retail Case-Using a state issued and calibrated probe thermometer several raw (Salmon, ham) and prepared foods (Sushi) on multiple shelves were discovered to be above the safe cold holding temperature of 41 degrees. PIC had employees go through the case and discard food cold holding above 41 degrees. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Deli- Deli Meats were open and date marked from 1/15- 1/22. At time of inspection product was still in the deli case 7 days after it had been opened. |
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Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Meat- Walk-in Cooler that leads outside has gaps in the door that can allow pest to enter directly into the meat walk-in cooler. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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0 |
| 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. |
out |
#1-Meat- Yellow extension cord from the ceiling into the meat packaging machine has dried food debris and black organic material growing on it.
#2- Meat- band saw used for pork has a black knob with dried food residue, sliding table of band saw has dried food debris on brackets. |
|
Core (C) |
3 |
| 47,48,49 Plumbing |
in |
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0 |
| 47,48,49 48 Plumbing installed; backflow devices |
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0 |
| 47,48,49 0080-04-09-.05(2)(b)1 Plumbing system designed, constructed, and installed according to LAW |
out |
Produce Hand sink-Hand sink is leaking water onto the floor and spraying water when turned on. |
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Core (C) |
0 |