| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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*** Repeat-hand sink in produce area is blocked with maintenance cleaning supplies and various equipment used for cleaning, must be accessible at all times and only used for hands. |
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Priority Foundation (PF) |
2 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Produce hand sink did not have soap at time of inspection. Employee stated they are washing hands in the restroom hand sink. Explained that hands must be washed in prep area hand sinks. |
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Priority Foundation (PF) |
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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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Meat Prep Room- PIC stated Meat Department employees are off on Thursdays, food debris on band saw blade and band saw body. Band saw needs to be cleaned prior to use. |
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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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At time of inspection firm is using a sanitizing dispenser to mix Kay Quat II and water for their 3 bay sinks in the produce and meat department. At time of inspection both Produce and Meat room dispensers were showing 0PPM when tested. Firm will have to manually add and test sanitizer until dispensers can be recalibrated. PIC stated that he will call ECO LAB to re-calibrate and fix equipment. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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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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#1-Retail Meat Cooler- Using a state issued and calibrated probe thermometer several packages of chicken were between 49 to 52 degrees, above the safe cold holding temperature of 41 degrees. ///
#2- Retail Produce Cooler- Using a state issued and calibrated probe thermometer packages of sliced watermelon and cantaloupe were between 50 to 53 degrees, above the safe cold holding temperature of 41 degrees. |
PIC discarded Chicken and fruit above 41 degrees. |
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)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Produce Prep Table- Bottle of glass cleaner stored on prep table with nozzle over single service containers. |
Employee relocated bottle to under prep table |
Priority Foundation (PF) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)1 Stored frozen foods shall be maintained frozen |
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Retail Center Isle Open Freezers- Freezers were between 33 to -8 degrees. Portion of freezers closest to the back of the store were not keeping foods frozen. Several packages of DIno nuggets, raw Salmon, and Beef liver were not frozen to the touch and thawed. Using a state issued and calibrated probe thermometer Dino nuggets were 40 degrees. |
PIC removed thawed food its that were no longer frozen from the freezer. PIC stated he will discard items and call a service tech to look at the unit. |
Core (C) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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At time of inspeciton firm did not have a probe thermometer. Although firm is not cooking, a probe thermometer should be used on cut produce and packaged meats to ensure they are 41 or below prior to placing on the retail sales floor. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Excessive amount of live and dead flies observed on packages of chicken and beef in retail sales cases. |
PIC states firm uses a pest control company from Paris TN and will call them about the insects. |
Priority Foundation (PF) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Trash Can in produce prep was overflowing with trash. |
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Core (C) |
0 |