| 09,10,11,12 Approved Source |
in |
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0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
in |
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0 |
| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
out |
Retail- a package of cheese had visible mold inside the package on the retail sales floor |
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Priority (P) |
0 |
| 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 |
Raw pork chops were thawing on the rolling rack, above 3 packages of ready to eat deli turkey |
PIC relocated Deli turkey and placed them on top of the raw pork. |
Priority (P) |
1 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 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 |
Meat- Not enough sanitizer concentration was being used in the 3 bay sink or the CIP that would register using the firms or inspectors test strips. |
PIC states that he placed a work order into Maintenace to get it fixed. |
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
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|
0 |
| 16,17,18 17 Reheating procedures for hot holding |
in |
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0 |
| 16,17,18 0080-04-09-.03(4)(c)4 Reheating for hot holding shall be completed within 2 hours. |
out |
Deli- Firm is using a warmer (hotbox) to heat commercially processed bags of gravy and mac-n-cheese. Per employee she placed the bags into the warmer at 0500 hours and at time of inspector contact, 0817hours, the bags were not 135 degrees. |
PIC discarded food products that were heating up in the warmer. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
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|
0 |
| 19,20 20 Cold holding temperature |
in |
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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- Deli- Using a state issued and calibrated probe thermometer, pre-sliced deli meat in the retail cooler was discovered to be above the safe cold holding temperature of 41 degrees.
#2- Retail Cheese- Using a state issued and calibrated probe thermometer, several packages in the retail cheese racks were above the safe cold hold temperature of 41 degrees. |
PIC had employee use a thermometer and discard out of temperature products. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
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0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Deli- Sanitizer was at or above 400 PPM at time of inspection. Firm will have to dilute sanitizer to reach 200 PPM until sanitizer dispenser is recalibrated. |
|
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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- Deli***Excessive grease in between fryers on all wiring. It is all loose and uncovered and is just heavily covered in grease, not easily cleanable***
#2- Meat- food wrapping machines, both mechanical and manual machine had old, dried food debris |
PIC had employee clean machines |
Core (C) |
3 |