| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This violation is written due to the 4 priority violations that occurred during today's inspection.
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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 packages of raw country ham and packages of raw Butcher Shoppe Smoked Sausage stored over/next to fully cooked hams and Johnsonville brats in the retail meat cooler. All raw animal protein products should be stored separate and/or below all ready to eat fully cooked products. A discussion was had during the inspection with meat department employees on the separation of these products. |
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Priority (P) |
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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 food products in the deli hot case not being maintained at 135F or above for hot holding food safety control. Food products in the hot case were probed with a calibrated state thermometer: fried chicken (bone-in) 119F-122F, vegetable soup 127F, gravy 111F, and chicken and dumplings 108F. *Noted during inspection that the hot case had several heat lamps that were not in working order. |
Chicken and dumplings, vegetable soup, and gravy were voluntarily discarded during inspection. Per Deli PIC, the fried chicken had been placed in the case approximately 1.5 hours prior to inspection. Fried chicken was reheated to 173F-180F during inspection and placed back in hot case for sale. |
Priority (P) |
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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 various prepackaged food products in the retail juice/deli meat cooler were not being maintained at 41F or below for cold holding food safety control. Food products were probed with a calibrated state thermometer between 45F-54F. A complete list of products and quantities are listed in the inspection report summary. |
All food products were voluntarily discarded in outside dumpster with Meat Department Team and Inspector. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed date marking system in place for deli items held in meat and cheese case, however, date marking for deli meat chubs and homemade salads were either missing or not updated with the current open/created date. Deli uses a white board to monitor date marking. It was observed during inspection that the last use of a date mark on the white board was mid to end of January 2026. Homemade salads were observed to have no date marking. |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Observed green spray bottle containing a liquid with no identifying label information. This green spray bottle was sitting on the ledge of the wall separating the 3 compartment sink and the front deli prep table. Deli PIC did not know what type of chemical the spray bottle contained.
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The spray bottle was voluntarily emptied and discarded during the inspection. |
Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed cases of frozen food products stored directly on the floor of the deli walk-in freezer. All food product should be stored 6 inches off the floor. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed personal phone, ear pods, keys and a jacket laying on a storage shelf, in the back deli storage room, that contained food products and boxes of gloves used in the deli. All personal items should be stored separately from food, single service items and equipment to prevent contamination. Discussed during inspection to have a designated area in the storage room and in the deli walk-in cooler for personal items. |
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Core (C) |
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