| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC and employees in the kitchen/deli area could not speak to proper thermometer calibration/verification procedures, or proper testing methods of S&S sanitizer or Kayquat II sanitizer testing methods. |
Inspector spent extra time discussing appropriate procedures for thermometer verification and sanitizer procedures. |
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 raw pork chorizo products being stored directly above ready to eat butter and cheese products within the dairy walk in cooler. |
PIC moved affected items into appropriate storage locations. |
Priority (P) |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Observed packaged raw ground turkey being stored directly on top of packaged raw ground beef in the meat walk in cooler. |
PIC moved affected items into appropriate storage locations. |
Priority (P) |
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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 white organic matter on the sprayer nozzles and filters of the produce retail reach in coolers. |
PIC had employee reclean nozzles with sanitizer solution before inspection ended. |
Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed employees to mark in cleaning frequency log (in sparks system) that they performed a full clean on the deli slicers at 13:13PM when inspector did not observe any cleaning on the deli slicers during that time. (Inspector entered deli food preparation area at approx. 13:00PM with PIC Becky Navarro (Auto Coach). During that time inspector found the deli slicers to have dried organic matter on the slicer blades, guards, etc. PIC Cherri Owens (Food Coach) arrived at approx. 13:30PM and Inspector asked PIC when the last time the slicers had been cleaned. PICs and inspector walked back to deli slicers which still had the same amount of dried organic matter on them and found that an employee had marked them as clean in the sparks system at 13:13PM.) |
PIC had employees immediately reclean all affected deli slicers. |
Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed PIC/employees in the deli area to test quat sanitizer solution was it measured 107F with inspector's probe thermometer. Manufacturer's instructions for quat sanitizer test strips state that sanitizer solution must be between 65F and 75F for accurate testing.
Observed PIC to quick dip quat sanitizer test strip when manufacturer's instructions state to 'immerse strip in solution for 10 seconds, compare when wet'. |
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Priority Foundation (PF) |
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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 several TCS foods items within the deli hot box to be below 135F when measured with inspector's probe thermometer. See 'Food Temperatures' section for specific temperatures. |
PIC voluntarily discarded affected items. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
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Observed no TILT times recorded for the hot held items within the deli hot box. Signage and stickers located on the hot box indicated that items within were to be held for four hours before being discarded. Inspector measured TCS items within with probe thermometer and found several items to be below 135F (See Food Temperatures section for specific temperatures.) |
PIC voluntarily discarded affected items. Items that were being hot held at appropriate temperatures were not discarded. |
Priority (P) |
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