| 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 the following food contact surfaces in the meat cutting room to be visually unclean: band saw red organic matter in the teeth of the blade, red organic matter in the upper and lower housing, and red organic matter in between the saw and table housing, per employee saw had not yet been used today, grinder tan organic matter behind the worm past the gasket, and slicer had black and brown organic matter build up in the guide tracks. |
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Priority Foundation (PF) |
4 |
| 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 |
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Observed sanitizer concentration to be 150ppm, when tested with Inspector's strips. Concentration should be 200ppm-400ppm. Active ware washing was taking place. |
Employee did voluntarily add sanitizer to the sink. |
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)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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Observed open in use ranch dressing in produce room with no date making present. Employee could not recall what day the item was opened. Ranch is added to items for sale or the retail floor. |
PIC did voluntarily discard the ranch dressing. |
Priority (P) |
0 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed two boxes of pork stomachs, on a cart sitting between the meat room and back dock, left to thaw. The internal temperature of the pork stomachs was 39F-43F and 40F-41F, when checked with Inspector's probe thermometer. |
PIC did voluntarily move the items to a cooler to thaw. |
Core (C) |
0 |
| 33 Thermometers provided and accurate |
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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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Observed meat walk in cooler and small juice cooler to not have temperature measuring devices present. |
PIC did voluntarily add a temperature measuring device to the meat walk in cooler. |
Priority Foundation (PF) |
0 |
| 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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Observed several retail shelves to have heavy dust build up and food debris present. |
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Core (C) |
1 |