| 13 Food separated and protected |
in |
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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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#1)Retail Sales Floor- Raw pork on shelf above ready to eat ham steak. /// #2)Deli Walk-in Cooler- Raw ground beef on shelf above milk and sour cream. |
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Priority (P) |
1 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Retail Sales Floor- Packages of raw chicken stored on shelf above packages of raw cat fish. |
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Priority (P) |
1 |
| 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. |
out |
Deli- Hotel pans under the prep table near the fryers have old food debris and grease on them. Hotel pans stored under prep table will need to re-washed. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Deli- At time of inspection the deli sanitizer dispenser was not working correctly and only placing 100ppm of sanitizer in the sink and a bucket when tested. Firm will have to use the produce or meat department sanitizer sinks to sanitize equipment until the sanitizer can reach the manufacture instructions of 200ppm. |
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Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Deli Walk-in Cooler- Employee states that left-over cooked food should be placed in walk-in cooler around 2100hrs on 1/5/26; when food was in checked using a state issued and calibrated probe thermometer at 0750hrs on 1/6/26, ribs (51 degrees) and chicken (53 degrees) were above 41 degrees after 6hrs. |
Employee discarded food not properly cooled down. |
Priority (P) |
2 |