| 14 Food contact surfaces; clean and sanitized |
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0 |
| 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 |
out |
In discussion with meat department PIC, regarding equipment cleaning process, PIC stated he washed and rinsed clean in place equipment and utensils. No sanitizer was being used in his cleaning process. Sanitizing equipment, submerging utensils and smaller parts for at least 30 seconds, air drying utensils and clean in place equipment, and testing sanitizer was discussed during inspection. |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed food product in deli hot case and deli retail hot island not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer were livers 108F, whole chicken fryer 77F, 2 packages of ribs, chicken sandwiches, burritos and hot dog 103-108F. |
Per deli PIC, livers had only been in hot case approximately 1.5 hours. Livers were reheated to 175F and placed back in hot case for sale. All other food products were voluntarily discarded during inspection. |
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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0 |
| 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, ... |
out |
Observed date marking system in place, however, date marking in deli meat and cheese case was for 8 days instead of 7; observed date marking for food products cooled overnight and placed in EBT cooler were being extended to 8 days as cooled product was being stickered with the date put in cold case, not the date food was actually prepared. |
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Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed deli cold food product, prepared for EBT sales, with expired date mark. This food product was located in the retail EBT cooler. An expired date mark was observed on the following deli items: 1 whole fryer chicken packed 04/28 expired 05/04, 2 packs of fried chicken packed on 04/21 expired 04/27, 2 packs of fried chicken packed on 04/22 expired 04/28, and 2 containers of pulled pork packed on 04/28 expired 05/04. Today's inspection date is 05/08. |
All food products with expired date mark were voluntarily discarded during inspection. |
Priority (P) |
2 |
| 46 Non-food contact surfaces clean |
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0 |
| 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. |
out |
Observed meat walk-in freezer with excessive ice buildup on floors, walls, frost buildup on boxes of food. Ice crystals were not in direct contact with food product.
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Core (C) |
1 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed piping underneath meat department 3 compartment sink leaking into bucket when sink is running; observed leaking condensation from air unit in backstock room. Pipe leaking into mop bucket. |
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Core (C) |
0 |