| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC nor meat department employee did not know how to properly calibrate probe thermometer. |
Inspector coached PIC and meat department employee on proper calibration technique using ice point method. |
Priority Foundation (PF) |
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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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Observed raw salt pork stored directly above fully cooked bacon in retail reach in cooler. |
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Priority (P) |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Observed raw ground pork sausage stored directly above raw bacon in retail reach in cooler. |
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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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Observed slicer in fruit preparation area had green organic debris on back side of the blade stored clean. |
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Priority Foundation (PF) |
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| 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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Cold holding temperatures above 41F. Observed during inspection several packaged cheese and sliced deli meat products temperature was over 41F. Temperatures taken using inspector probe thermometers see the food temperature section for temperatures taken. |
PIC voluntarily removed out of temperature items from retail sales floor, placed in dairy walk-in cooler. Inspector will place hold order on items until scanned out. |
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(2)(d)1 Sanitizers level over manufacture's suggested use |
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Observed bottle in produce with chlorine sanitizer to be over the 100 ppm level. First test ppm was over 200. Inspector showed PIC how to dilute bottle to proper PPM. Second test was 100 PPM. Firm needs chlorine test strips if using bleach as a sanitizer. |
Inspector showed PIC how to dilute bottle to proper PPM |
Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Observed packaged vegetable products cut in-house to be missing manufacturer information.
Observed salad dressing packs to be missing required labeling information. Packets are missing labeling, ingredients, allergens, quantity, and manufacturer information. |
PIC voluntarily removed salad dresssing packets from retail sales floor. |
Priority Foundation (PF) |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
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Observed outside dumpster with a rusted hole at the bottom of the container. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed employee keeping personal items inside of meat cooler above retail food. |
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Core (C) |
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