| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Firm has 7 Priority violations which demonstrates a lack of food safety knowledge and practices. |
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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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Deli Case (Lunch Meat Area)- Package of raw beef stored on same shelf as ready to eat lunch meat and cheese and above ready to eat cooked shrimp and cooked seafood mix (this is behind the counter, only available to employees and not customers) |
Employee relocated raw beef to where other raw beef is stored in the retail deli case. |
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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#1-Meat Cooler- Raw Pork stored in raw chicken box.
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#2- Egg Walk-in- Raw Chorizo stored in raw chicken box. |
PIC removed raw pork and chorizo from raw chicken boxs |
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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Slicer- Slicer has old food debris on slicer body, behind the blade.
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#2-Small grinder not in use was placed in back hall way and partially covered with a trash bag. Grinder had piece of raw meat in in the feeder tube and dried food debris in feeder tray. |
Employee took grinder to 3 bay sink to clean. |
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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Retail Cooler- Using a state issued and calibrated probe thermometer Salsa was at 53 degrees, above the safe cold holding temperature of 41 degrees.
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#2- Produce retail Cooler- Using a state issued and calibrated probe thermometer bags of cut cactus with labels stating to keep refrigerated were cold holding at 51 degrees, above the safe cold holding temperature of 41 degrees. PIC had employee pull cut produce that requires refrigeration off of the shelves. |
#1-PIC had employees pull Salsa and other food products on the shelf to discard or return for credit.
#2- PIC had employee pull cut produce that requires refrigeration off of the shelves and called a HVAC tech to look at cooling units. |
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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#1-Deli Case- Open packages of lunch meats to include head cheese and bologna did not have a date mark to determine when they were opened or to discard.
#2-Egg Walk-in- Store made chorizo did not have a date mark to indicate it was made Friday. |
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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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3-Bay Sink- PIC was asked to have someone make a sink or sanitizer bucket to demonstrate how the firm does it. Employee made bleach sanitizer over 200PPM when tested using firms test strips. |
Inspector made a sanitizer bucket and showed PIC and employees how much sanitizer is needed. PIC knew the PPM that is needed, but needed help seeing how much chemical is needed to reach 50/100 PPM |
Priority (P) |
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| 42,43 Single service & gloves |
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| 42,43 43 Gloves properly used |
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| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
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Employee observed washing gloved hands and getting ready to start a new task |
Discussed with PIC that if employees are washing their gloves, they should be instead washing their hands and changing out their gloves. PIC told employee to wear new gloves. |
Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Egg Walk-in Cooler- Store made chorizo stored in non- food grade black trash bag. Explained to PIC that Food is to only be stored in food safe containers. |
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Priority (P) |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Deli Case- Bottom of deli case is rusting and creating grooves where dirt, blood, and raw animal products can make it difficult to clean. Containers with food products stored directly on top of shelving and food seen spilling out of containers. |
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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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#1- Band saw- Dirty knobs and adjust screws on the bad saw have old, discolored food debris. |
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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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Deli Case (Lunch Meat Area)- two open bottle of water stored on top of retail lunch meat, not in a designated employee area. |
PIC discarded waters |
Core (C) |
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