| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed when asking PIC inside of the deli to test sanitizer that they moved/swirled the test strip during testing. Per manufacturer's instructions, test strip must NOT be moved when placed into sanitizer in order to get an accurate reading. Also, I observed when asking the PIC inside of the meat department to test sanitizer that they did not wait for the foam to dissipate before checking the calibration. Per manufacturer's instructions, testing sanitizer must not have any foam on the surface to ensure an accurate test. I walked all PICs through sanitizer testing. |
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Priority Foundation (PF) |
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| 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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Observed slicers #2 and #3 stored clean and not in use today with the slicers plugged in and food residue set up on the blades (see pics). I advised PIC to unplug and cover each slicer at the end of the night to insure they are accurately cleaned and cannot be used before they are clean. Also, the manager PIC stated that they will be placing these slicers on their end of the night check list to ensure compliance with cleaning of equipment. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 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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Observed several sliced packages of TCS cold Deli Ham, Turkey, and Pork loin with an internal temperature above 41F inside of the upfront retail cooler. Average temperature was between 45 to 50F using my probe thermometer. PIC voluntarily discarded all foods above 41F during today's inspection. |
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