| 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 the following food contact surface to be visually unclean: Deli slicer, confirmed not-in use and stored clean, contained encrusted yellow organic matter. |
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Priority Foundation (PF) |
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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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Observed the Quat sanitizer buckets (x2), held within the deli prep area to measure below 150 ppm (100ppm) when tested with the store's Quat sanitizer test strips. Per Manufacturer's instructions, quat ammonium sanitizer should measure between 150-400 ppm. |
PIC refilled the sanitizer buckets with fresh solution and tested with store sanitizer test strips >150ppm. |
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 the chicken rotisserie to measure below 135F (x5- 127F, 122F, 130F, 129F, 127F) when measured with inspector's probe thermometer held within the hot case on the retail floor. Confirmed with PIC the chicken was a temperature-controlled product. |
The PIC voluntarily removed the five chicken packages from the hot case and discarded the product. |
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 the following products to be stored in the deli coolers for more than 7 days (expired): Cut onions prep date 10/23- stored in deli cold top, pans of cooked Brussel sprouts (x2) and cooked green beans (x3) prep date 10/23- located in deli walk-in cooler.
*Observed two open packages of deli chubs without any date label located in the deli meat case.
Opened food items and items prepared in house are required to have a shelf life of no more than seven days(day of production plus 6 days) with the exception of unaltered manufactured deli salads(expiration date on container) cured meats such as hard salami and pepperoni(21 days) and cheeses(21 days). |
The PIC voluntarily removed all expired products from the cold holding units and discarded them. |
Priority (P) |
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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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Numerous cases of crackers and coffee observed stored on the floor in the back storage area without a barrier to prevent contamination. Observed a crate of ice cream stored on the floor in the walk-in freezer. All food products should be stored at least 6 inches above the floor to protect from contamination. |
The PIC relocated the crate of ice cream to a shelf above the floor and instructed an employee to relocate all cases off crackers and coffee off the floor. |
Core (C) |
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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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Core (C) |
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