| 19,20 safe temperature holding |
in |
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|
0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
Approximately 10 items temperature checked with state calibrated thermometer in cooler "C 1" between 48-70F. |
PIC took over cooler temperature checking and discarded approximately 200 dairy items. |
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)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
out |
Can of pesticide spray in deli below grill. |
Can of pesticide discarded. |
Priority (P) |
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Sanitizer tested in deli at 500ppm. |
Sanitizer adjusted and work order put in to ecolab. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Cases of food stored on floor in walk-in freezer in back of store and in hallway. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
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|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Vent fan covers in WIF deli, produce, and meat department cooler with debris and dust build up. |
|
Core (C) |
0 |