| 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 |
out |
Observed the following raw animal foods stored improperly above ready to eat foods: Deli walk-in cooler: one carton of raw shelled eggs stored directly on top of a box of RTE cheese. Retail sales floor: raw pork bacon (safe handling 145F) stored over RTE cooked ham. |
The PIC voluntarily removed the eggs from the walk-in cooler. The PIC moved the ham product to another area in the cooler away from raw product. |
Priority (P) |
0 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Observed multiple raw animal proteins stored improperly by species and/or cooking temperatures: Retail sales floor- Raw turkey bacon (safe handling 165F) over pork bacon (safe handling 145F + species). Meat walk-in cooler: Cases of whole cut meat brisket (safe handling 145F) stored over cases of ground beef (safe handling 155F). |
PIC voluntarily moved ground product away from or under raw whole muscle meat animal proteins during inspection. The turkey bacon was placed on the bottom shelf during inspection. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed three in-use deli slicers stored at ambient temperature and no documentation or time tracking stating when they started using the slicers or when the next scheduled cleaning and sanitation was due. |
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Priority (P) |
1 |
| 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 |
Observed the juice bar quat sanitizer container and the meat department quat spray bottle to measure below 150 ppm (100 and 0 ppm) when tested with the store's Quat sanitizer test strips. Per Manufacturer's instructions, quat ammonium sanitizer should measure between 150-400 ppm. |
The PIC immediately made fresh sanitizer solutions for their department. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed several stacks of clean pans, not-in use, stacked wet in the deli prep room and a clean cutting board, not in-use, with significant moisture underneath the board located in the meat room. |
The deli PIC removed the pans from the area and took them to the ware wash area to dry. |
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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 |
Observed the produce spray misters, located in the produce retail sales floor, to have white/gray organic build-up. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed the handwashing sink, located in the produce room, to have a leak at the tip of the faucet, spraying water directly at the individual washing hands when using hot water pedal. |
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Core (C) |
0 |