| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Customer Restroom did not have soap at time of inspection. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Meat Case hand sink did not have a drying device at time of inspection |
Employee replaced/ restocked paper towels. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Slicer had not been used since Monday and had dried old food debris at time of inspection on Wednesday. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 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 |
Using a state issued and calibrated probe thermometer Raw Chicken (45 to 51), Beef Heart (49), Raw Fish(50) were above the safe cold holding temperature of 41 degrees in the Retail Meat cooler |
PIC and inspector checked meat temperatures and PIC discarded all food items requiring refrigeration above 41 degrees. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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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 |
#1-Meat Case- Firm had several open chubs of deli ham and cheese without a date mark to determine when they were opened and when to discard.
#2- Meat Case- Firm is marinading beef and chicken without date marking when the marinade was created or when the beef and chicken were placed into the marinade. |
PIC discarded all open chubs of deli meat and cheese. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
#1- Bottle of Windex with a blue liquid was stored on top of meat case, above meat.
#2- Bottle f Windex with a purple liquid stored on shelf directly above single use yellow Styrofoam food trays |
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Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Firm is a category 1 high risk and did not have a probe thermometer at time of inspection. |
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Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
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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 |
At time of inspection firm has breads and pasta for retail sales without labeling to include an ingredient list and allergen info. PIC stated employee will print out labels |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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0 |
| 35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
out |
#1-Deli Slicer- Glue trap with insects attached and a bug zapper placed over slicer. ///
#2-3-Bay Sink- Glue trap with dead insects placed directly over drain board of 3 bay sink, over kitchen utensils. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Firm places wooden mallet type devices in meat marinade. The devices have wooden rings that can not be removed and that are not easily cleaned and absorbent. Instructed PIC that devices are not to be used (See picts) |
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Priority (P) |
2 |
| 46 Non-food contact surfaces clean |
in |
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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 |
Band Saw- On/ Off switch has excessive old dried food debris and needs to be cleaned. Explained to PIC and employee that although the switch does not touch food, employees will touch food, touch switch, and touch food again without washing hands or changing gloves. |
|
Core (C) |
0 |