| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC does not have knowledge on food safety needed at facility. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Deli- Deli manager and employees have not been trained on food safety needed in deli area did know temperatures when cooking food, hot holding food, temperatures needed for cold holding, when and how to sanitize deli meat slicers, when should wash hands. Also due to amount of priority violations food safety not being trained/monitored as needed. |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed employees putting on gloves not washing hands before starting work. |
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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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Deli - Deli meat slicers and knives at slicer area excessive food residue on blade and other areas of slicers and knives. |
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Priority (P) |
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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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Steam table- baked fish probed with thermometer with internal temp only reaching 125- must be 135 or higher.
Open warmer at cash register area- Roasted chicken probed with temps between 110- 124- must be 135 or higher. |
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Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Deli walk in cooler- Cut cantaloupe, container shredded lettuce no date marking. |
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Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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deli meat cast- open deli meats- kry smoked ham , roasted turkey breast, 3/8, Kretschmar off bone turkey 2/24
Kitchen walk in cooler- bags of cool down chicken tenders' dates 226 2/27
Store made sandwiches for lunch kit going 7 days on when made and employee does not know which deli meat that is opened used to make the sandwiches- none of the open meat have date that they would have been open today therefore making sandwiches going over 7 days.
Today 3/12-- all going over 7 days
Retail produce- store cut cantaloupe date marked 3/10 today 3/12 |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Kitchen- Probe thermometers used for monitoring temperatures on chicken and other cooked food over 40 degrees off. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No thermometers in warmer at kitchen area, open hot box at cash register area.
No thermometer found in stainless cooler and stainless freezer. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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deli walk in cooler- Large tote of pimento cheese not covered or protected on cart in walk in cooler, also stored under excessive dust area on ceiling at vent area.
Cases of cornbread dressing left on cart behind 3 bay sink/ walk in cooler area (ambient temp)- states keep stored at 0 temperature. |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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deli- containers of icing stored directly on floor under bakery prep table.
retail area display mustard stored directly on floor. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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deli/kitchen-floors around equipment and along walls buildup, ceiling in walk in cooler excessive dust buildup at vent/ceiling area.
Produce dept- shelves under prep tables organic buildup.
Seafood area- sinks old residue need cleaning. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Warmer at cash register area not keeping roasted chicken at 135 or higher- temp only reaching 98 degrees.
Stainless freezer in kitchen 34 degrees not below freezing. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Floor off from produce area dry spillage/clutter/trash. |
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Core (C) |
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