| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Hand sink in ware wash area in deli not working properly will not come on /another hand sink with distance is available |
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Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Raw chicken stored on the same rack with raw pork.
Raw beef store under raw chicken P |
PIC had employee separated all meats by species |
Priority (P) |
0 |
| 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 |
out |
pulled pork sandwiches probed @ 107 degrees ( all disposed) |
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Priority (P) |
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| 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 |
Smoked sausages stored over cool line probed @ 46 degrees ,Salmon probed @ 44 degrees stored in boxes ( this will prevent air flow. |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Deli ware wash sanitizer tested over 400 degrees |
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Priority (P) |
0 |
| 37 Personal Cleanliness |
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0 |
| 37 0080-04-09-.02(3)(f) Fingernails maintained; employees with nail polish or artificial nails shall wear gloves while working with exposed food |
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Observed employee in deli area with extra long fake nails with emblements ( rimstones) added ( possible contamination while working in food prep area) |
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Priority Foundation (PF) |
0 |
| 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 |
fan vent guards in produce WIC and meat WIC dust build up |
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Core (C) |
0 |
| 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 |
ware wash sink in deli area black tape used to repair ...sink is still leaking
sanitizer dispenser in deli not properly working |
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Core (C) |
2 |