| 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 were not able to demonstrate knowledge concerning |
PIC and employees could not display knowledge of food safety processes for their establishment. |
Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
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No hand wash sink available in retail raw/ready to eat meat prep area. Needs installation for any processes of food prep or handling of exposed foods (Not Wrapped, open packaging) and/or raw foods. |
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Priority Foundation (PF) |
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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 meat grinder stored clean with raw meat organic matter falling into meat paddle chamber from broken band saw housing. |
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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 in use band saw with no cleaning frequency in meat production room where ambient temperatures were over 55F requiring a breakdown and cleaning every 4 hours. |
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Priority (P) |
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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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Observed Gizzards sitting in a strainer over three compartment sink in meat production room. Gizzards were not in production as manager was butchering other meats. Internal temp was 64F when using inspector probe thermometer.
-Observed Milk for retail sale with internal temperature of 44F when using inspector probe thermometer.
Milk and gizzards were discarded voluntarily by PIC. |
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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 no date marking for in house made Pico de gallo, in house made salsas, open chubs of deli ham in retail meat display cooler. |
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Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
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-Observed no labels for pastries at front cash register.
-Observed no labels for pot of tamales in retail freezer.
-Observed no labels for marinades in buckets in meat walk in cooler.
-Observed no labels for employee foods (Hotel pan of rice) in meat department walk in cooler. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed housing of band saw to have a hole in the top right corner being covered by tape. Organic animal protein was observed on other food contact equipment from action of using band saw. Housing needs to be fixed with materials that are easily cleanable and to seal band saw splatter or entirely replaced. Observed metal wires holding band saw wheel blade guides at top and bottom of saw. Meat manager stated he did not know how to take them off. Observed missing pieces for triangular blade guides in bottom of band saw. Inspector discussed unable to properly clean as well as possible safety issues from missing pieces. |
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Priority (P) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Observed light in meat department production room to be flickering and very low. Hindering processes and cleaning of food and non-food contact surfaces. Lighting needs to be improved so employees can see around equipment and be able to see organic food matter and debris in department. |
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Core (C) |
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