| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the amount of Priority Violations, active managerial control of food borne illness risk factors are not being controlled. |
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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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Inspector observed packages of raw ground turkey stored above containers of ready to eat pulled pork. on a retail cooler in the meat department. |
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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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Inspector Observed packages of ground sausage stored above whole muscle beef cuts in the retail meat department cooler. |
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| 14 Food contact surfaces; clean and sanitized |
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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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Inspector observed no documentation could be provided for times regarding slicer start time or scheduled cleaning time after 4 hours. The person in charge noted that the electronic log system was down and no manual system implemented in the event the system goes down. |
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Priority (P) |
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| 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 |
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Inspector observed both 3 compartment sinks sanitizer solutions, held within the meat department, to measure less than 150PPM when using the stores quaternary ammonia test strips. Manufacturer's instructions for testing sanitizer recommended 150PPM to 400PPM range.
*** Inspector observed Deli's heat sanitizing dish washer machine to measure temp range of 153F- 155F with the inspector lollipop thermometer after 3 washing cycles in the machine. |
The person in charge was instructed not to use the dish washing machine and to tag it out of order until maintenance could address the issue. |
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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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Inspector observed in the deli case a house made deli pasta salad held at 84F when using the inspectors probe thermometer. The salad was made today less than 2 hours before the inspection and the employee did not prechill the salad prior to putting it in the display case. |
Salad was immediately put in the walk in cooler by the deli person in charge. |
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)8 Date Marking; Discard food after 7 days at 41F |
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Inspector observed a container of crab meat held in the sushi prep cooler to be beyond the 7 day date marking. Date on crab container was 2/8/24- 2/18-2024.
*** inspector observed a container of house made spicy mayo sauce in the sushi prep cooler to be beyond the 7 day marking. Date on container was 2/8/24 to 2/15/2024 |
The deli person in charge discarded of the products past 7 days for date marking. |
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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(2)(d)1 Sanitizers level over manufacture's suggested use |
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The inspector observed a spray bottle of Quat sanitizer solution in the produce department to measure greater than 500PPM when using the stores sanitizer test kit. Manufactures recommended range for quat sanitizer was 150PPM to 400PPM. |
The PIC removed the sanitizer bottle from the produce department. |
Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Inspector observed abundant ice building up in the walk-in freezer in the deli and the storage walk in freezer in the back of the store for the bakery and the Starbucks on the ceiling, and on the condenser fans.
*** Observed in the produce prep room abundant dust building up on the condenser fan blade guard. |
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4 |