| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to amount of priority and priority foundation violations food safety not being monitored/trained as needed. |
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Priority Foundation (PF) |
3 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
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raw meat room- hand sink blocked with plastic containers. |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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walk in cooler- Bone in Whole hams- from custom slaughter Laurel Hill Processing- not USDA inspected. |
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Priority (P) |
1 |
| 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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Walk in meat cooler- Storing cartons of eggs over ready to eat cream cheese, butter. |
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Priority (P) |
3 |
| 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)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
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Bleach being used as sanitizer not for food contact surfaces. |
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Priority (P) |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Bakery 3 compartment sinks sanitizer set up tested over 200 ppm |
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Priority (P) |
1 |
| 26 Variance obtained; Specialized Processes |
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| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
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No variance for vacuum sealed bologna in retail front walk in cooler no date marking. Raw vacuum sealed meats in walk in cooler with dates marked making vacuum sealed product over 14 days. |
Pulled for discarding by employees. |
Priority (P) |
0 |
| 26 0080-04-09-.03(5)(b)2 Reduced oxygen packaging without a Variance; packing time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin for... |
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No HACCP PLAN for raw beef, pork, chicken, fish being vacuum sealed in raw meat room then frozen. |
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Priority (P) |
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| 28,29 Safe Food & Water |
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| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
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No variance for vacuum sealed bologna with no date marking. If going over 7 days must have variance to go max 14 days. |
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Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Employee slicing deli meat and also working prepping food no hat or hairnet worn. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Wrong test strips provided to test sanitizer- have for acid- no sanitizer on site acid- have quat on site. |
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Priority Foundation (PF) |
0 |