| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No soap was available at the food service cart hand sink. |
A bottle of soap was placed at the food service cart during the insepection. |
Priority Foundation (PF) |
1 |
| 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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The retail meat cooler was scanned with an infrared surface thermometer at 55 degrees on the right hand half of the cooler and at 35 degrees on the left hand side of the cooler. Foods in the entire cooler were probed with a state issued and calibrated thermometer. Tilapia filets 62 degrees, Chicken wings 57 degrees. Chicken leg quarters 47 degrees. These products were on the right hand side of the cooler. Beef stew meat was probed at 40 degrees and ground beef was probed at 39 degrees. |
The PIC voluntarily discarded all products from the right hand side of this cooler. Several whole fish on this side of the cooler were still frozen solid and thawing in this cooler. The whole fish was probed with a state issued and calibrated thermometer at 33 degrees. The PIC moved these into refrigeration during the inspection. |
Priority (P) |
0 |
| 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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1.) An open chub of ham loaf was observed in the deli service cooler with a date mark to sell by 4/9/2025. Date of inspection 3/10/2025. 2.) No date marking was observed on a large pan of barbacoa that had been cooled and was being stored in cold holding. |
The PIC directed the butcher to change the printer scales that print out date marking stickers during the inspection. A sample date sticker was printed and shown to the inspector with proper date marking on it. |
Priority (P) |
1 |
| 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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a pump style spray bottle with no labeling to identify the contents was observed on a shelf in the bakery. The PIC states that this bottle contains water and directed the baker to label all bottles and chemical containers. |
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Priority Foundation (PF) |
0 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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A large pan full of barbacoa was observed cooled in the walk in cooler. This pan is too large to allow for rapid cooling of food. |
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Priority Foundation (PF) |
2 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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No probe thermometer to check internal temperatures of food was available in the firm. |
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Priority Foundation (PF) |
0 |
| 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)(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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Several buckets of dates were observed stored directly on the floor in the walk in cooler. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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A bucket of damp wiping clothes was observed underneath the deli prep table not being held in sanitizer solution. |
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Core (C) |
0 |