| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the number of violations, especially priority violations, the firm has not demonstrated adequate managerial control for food safety. |
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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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Ready to eat food items (cut pineapples, smoked meats) were observed stored in bags with ground beef and raw eggs. |
The PIC removed the items and stored them correctly. |
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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The meat band saw was observed with dried, brown food particles (shown to the PIC). The meat cutting room temperature was between 53F/55F. |
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Priority Foundation (PF) |
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| 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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1) Observed the quaternary ammonia sanitizer concentration at 0 ppm at the three-compartment sink located in the meat department (Kay Quat sanitizer present but Ecolab dispenser has air present in the hose causing the sanitizer not to dispense). The PIC advised that he would place a work order.
2) There was no sanitizer available at the three-compartment sink located in the seafood department. |
The firm has bleach to use as a sanitizer along with Kay Quat that was in the back stock room area. Firm given ten days to repair the Ecolab dispenser; therefore, no closure was issued. |
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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Baked chicken that was recently prepared and cooked was observed in the food warmer at a temperature below 135F (132F-food warmer observed off). |
The employee present removed the chicken, turned on the food warmer and allowed the chicken to cook until it reached a safe temperature. |
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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There was no date marking present on prepared and repackaged shrimp stored in the seafood walk-in cooler. |
The employee present removed the seafood and placed dates on the meat. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Weatherstripping needs to be replaced at the sliding entrance doors to close gaps observed. |
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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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Vents on the cooling units in the dairy and meat walk-in coolers were observed with dust present (discussed cleaning with PIC). |
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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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The three-compartment sink has a leak underneath the sink when the wash compartment is filled (PIC advised that a work order would be made). |
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Core (C) |
2 |