| 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 amount of priority and priority foundation violations food safety not being trained/monitored as needed. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Hand washing sink in the cut fruit production area had no hot water only reaching 70 degrees. |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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Containers of food product (possibly lard) on sales floor with no labeling on them. PIC stated they were obtained from an approved source but could not produce documentation to verify. |
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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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In the kitchen- un used mixer and attachment had excessive old organic build up and unused pans on elevated rack also had excessive build up.
In the Meat - Both slicers had white organic build up on back of the blades, and meat saw had organic white build up on the wheel of blade. |
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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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In the kitchen inspector observed employee washing pans using no sanitizer. |
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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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Warmer temperatures were taken with a state issued calibrated probe, items were probed at 120-126 and they should be 135 or higher. All out of temp product was voluntarily disposed of. |
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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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Warmer- temperatures were taken with a state issued calibrated probe at 120-126 degrees all items should be between 135 or above. Firm voluntarily disposed of the product.
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Priority (P) |
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| 19,20 20 Cold holding temperature |
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Ice bed Produce- Items using the same probe were 51-56 degrees and should be 41 degrees or below. |
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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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Produce- Cut fruit and vegetables were temped using before mentioned probe at 51-56 degrees and should be 41 degrees or lower. All out of temp product was voluntarily disposed of. Dried fish on the meat Department retail floor stored at ambient temperature with manufacturer labeled " keep refrigerated". |
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Priority (P) |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
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Outside dumpster had no lid. |
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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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Meat dept- 3 compartment sink hot water faucet would not completely turn off and hot water heater was not working for Cut Fruit area. Walk in freezer door had damage that was allowing frost build up around door in in freezer. 3 compartment sink in the kitchen was missing sink stoppers.
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Core (C) |
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