| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed small table meat grinder with dried food in on extruder plate, not properly cleaned after last use. |
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Priority (P) |
0 |
| 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 |
Observed the following internal temperatures in retail display cooler: Pimento cheese 51 F, Chicken Salad 47 F , Bologna 45 F, and Ham 47 F. |
PIC pulled everything from cooler and discarded at time of inspection. |
Priority (P) |
0 |
| 26 Variance obtained; Specialized Processes |
in |
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0 |
| 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-... |
out |
Facility is vacuum packing smoked fish and giving it a 10-day date marking and packing smoked sausages with an 8-day date marking, both are beyond the 7-day date marking and require a variance. HACCP plan does not include all items that are being vacuum |
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Priority (P) |
0 |