| 09,10,11,12 Approved Source |
in |
|
|
|
0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
in |
|
|
|
0 |
| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
out |
During the inspection two containers of cut fruit had white slime in it on the retail sales floor. |
PIC discarded cut fruit with white slime |
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 |
Retail Cooler- Using a state issued and calibrated probe thermometer Market Cob Salad w/ Hard Boiled Egg was at 52 degrees; above the safe cold holding temperature of 41 degrees. |
PIC removed the top (7) salads in the retail cooler. PIC discussed with employees about having food items pushed too far forward in coolers. |
Priority (P) |
1 |
| 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)8 Date Marking; Discard food after 7 days at 41F |
out |
At time of inspection on 07-08-25 firm had three open chubs of deli meat that were date marked 7/1-7/7 with discard times between 1125hrs- 1819hrs. Per PIC deli is open to 2200hrs. |
PIC discarded deli meats opened 8 days ago. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Bakery- Spray bottle was halfway full with an unknown clear liquid under prep table. |
PIC spoke to employee about the importance of labeling spray bottles and discarded bottle and its contents. |
Priority Foundation (PF) |
0 |