| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
Food safety not being monitored trained as needed due to amount of priority and priority foundation violations. |
|
Priority Foundation (PF) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
deli/kitchen- no hot water at hand sink- water not reaching 100F- Hot water turned off under hand sink due to faucet not shutting off properly on hot water. |
turned on hot water and kept hot water turned on at hand sink. |
Priority Foundation (PF) |
1 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
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 |
Produce dept- knives/utensil not being wash rinse sanitized. Only wash- |
Will take utensils to deli/kitchen to wash rinse sanitize properly since do not have 3 bay sink at produce dept area. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Salad bar keep refrigerated foods probed with temps between 47- 51F- must be 41 or below- voluntarily pulled product and discarded.
Retail butter/biscuit/yogurt cooler probed with temps between 51 & 56 should be 41 or below. Voluntarily pulled and discarded.
|
|
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
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 |
No date marking on store made desserts in retail cooler. No date marking on open containers of milk in walk in deli/kitchen cooler. |
|
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Open deli meats- maple ham, baked ham, honey ham exp dates 15, 19 and today 21. |
|
Priority (P) |
1 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
0 |
| 30,31 0080-04-09-.03(5)(a)1 Stored frozen foods shall be maintained frozen |
out |
retail pizza and bread freezers food not hard frozen |
|
Core (C) |
0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
kitchen/deli- mash potatoes, mac and cheese, salibury steak cool down from night before food still above 41 degrees - probed and 48 and 50 degrees- voluntarily pulled and discarded. |
|
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
food repacked on site from MFG no ingredient labeling. Food made on site and packaged put in retail cooler no ingredient labeling. |
|
Priority Foundation (PF) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Coolers/freezers throughout the facility not working properly to maintain temps of foods that state keep frozen and keep refrigerated. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Meat dept- floor under shelves in walk in cooler trash buildup
deli/kitchen walk in cooler dust buildup on ceiling. |
|
Core (C) |
0 |