| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Demonstration of knowledge for cooking temperatures, both hot and cold holding temperatures, sanitizer testing and its use for cleaning slicer could not adequately be demonstrated during inspection. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This violation is written due to the 4 priority violations that occurred during today's inspection. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Observed packages of raw bratwursts stored over ready to eat ham and turkey products in the retail meat case. |
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Priority (P) |
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| 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 |
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Observed food product in deli hot case not being maintained at 135F or above for hot holding food safety control. Fried chicken probed with a calibrated state thermometer 104F, 109F, 122F-138F. |
Per deli PIC, fried chicken had only been in hot case for approximately 1.5 hours; chicken was reheated in fryer to 167F-203F during inspection and placed back in hot case for sale to customer. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 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, ... |
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Observed date marking system in place for deli items held in meat and cheese case, however, date marking for deli meat chubs and homemade salads were either missing or not updated with the current open/created date. |
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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(1) Chemicals shall have identifying Information |
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Observed in deli, green spray bottle with no identifying label information. Per deli PIC, spray bottle contained sanitizer. |
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Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Observed sanitizer bottle, being used to sanitize deli slicer, containing chlorine sanitizer over the recommended levels of 50ppm-200ppm. Test strip showed white with a thin purple line indicating the concentration level was toxic (not food contact surface safe). |
Sanitizer bottle was diluted to 200ppm during inspection. Slicer was recleaned and sanitized during inspection. |
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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)(l) Dead or trapped birds, insects, rodents, and other pests removed |
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Observed a dead, decaying mouse in basement storage area, located in the far back left-hand corner, on the floor underneath a shelf. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Observed meat department walk-in cooler floor soiled with dried meat blood and paper debris. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Observed basement walk-in cooler with insufficient lighting. Light bulbs were not in working order. Produce backstock, melons and strawberries, were stored in this walk-in cooler |
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Core (C) |
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