| 09,10,11,12 Approved Source |
in |
|
|
|
0 |
| 09,10,11,12 12 Shellstock tags, parasite destruction |
in |
|
|
|
0 |
| 09,10,11,12 0080-04-09-.03(2)(b)8 Shell stock Identification with harvester tag |
out |
Facility has not maintained any harvester tags in years ( observed tags from 2019-2022
|
|
Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
probed turkey breast @ 123 degrees ( all disposed |
|
Priority (P) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
meat trays stored directly on floor in meat prep room |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 |
Vent guards in meat WIC and meat prep area dust build up |
|
Core (C) |
8 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Excessive grease build up under prep table in deli |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Sanitizer hose leaking in deli ware wash sink
|
|
Core (C) |
0 |