| 13 Food separated and protected |
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0 |
| 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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Produce Room- #1-Sliced Raw Chicken stored above ready to eat strawberries. /// #2- Raw Chicken Quarters stored on pallet above ready to eat watermelon. |
Employee removed raw chicken from produce area. |
Priority (P) |
0 |
| 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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Seafood 3-Bay Sink- Knives and utensils on the clean drying area of the 3-bay sink had rust and buildup of white lime on equipment. Equipment will need to be re-washed and sanitized. |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Deli- Breading bin had old food debris in flour mixture and sides of breading bin at time of inspection. Employee stated that firm had not used breading material today and it was last used on the prior day, 10/27. Breading bins need to be cleaned every 4 hours when left out at ambient temperature. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Seafood- Pans in steamer had old food debris on them. Employee stated that the steamer had not been used today(10/28) or yesterday (10/27). Cooking equipment needs to be cleaned at least every 24 hours from initial use. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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-Blast Chiller- Using a state issued and calibrated probe thermometer, Chicken (48 to 50) and Sliced Cheese (46 to 48) in the blast chiller were above the safe cold holding temperature of 41 degrees. Employee stated that Chicken and Cheese were placed in the blast chiller on 10/27 at around 1700hrs.
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#2-Retail Cooler- Using a state issued and calibrated probe thermometer Surimi Snow Legs (46-45), Shrimp (45), Salmon Burger (48), Raw Salmon (48), Cocktail Sauce (47) in a retail cooler were above the safe cold holding temperature of 41 degrees. |
#1-Employee used firms own thermometer and received similar temperatures above 41 degrees. Chicken and cheese were discarded. ////
#2-Employee discarded all food items above 41 degrees. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Loading Dock- middle loading dock door has a gap between door and floor where pests may enter the firm. |
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Core (C) |
1 |
| 46 Non-food contact surfaces clean |
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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 |
Meat Department- Food package wrapping machine had old food debris and dust on machine. |
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Core (C) |
8 |