| 13 Food separated and protected |
in |
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0 |
| 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 |
out |
Observed raw chicken stored above cooked pork in the deli prep cooler. Observed raw bacon stored above produce in the retail walk in cooler. |
Raw items were moved below ready to eat items. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed the deli and meat departments 3-compartment sinks to test below 50ppm for chlorine sanitizer. |
More sanitizer was added to the sanitizer water mixture to test appropriately. Firm agreed to measure out more sanitizer when preparing for warewashing. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed Betice (beef product) to be 48F and Chicharron (pork product) to be 47F when tempted with a state calibrated thermometer. Items were being held in the deli reach in cooler. |
Items were voluntarily discarded. |
Priority (P) |
0 |