| 13 Food separated and protected |
in |
|
|
|
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. *Meat WIC: Observed Ground beef (Safe Handling 155F) stored directly over whole cut beef loins (Safe Handling 145F). Observed raw sausage(155F) over raw bacon(145F).
*Retail Meat Cooler: Observed pork Italian and brat like sausages(155F) stored over whole cut beef ribs(145F+Species). Top shelf various Johnsonville raw sausages (155F) stored over whole cut Tri tip roasts, London broil, briskets, (145F). |
|
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
1. Observed the following food contact surfaces to be visually unclean in the Meat cutting room, all equipment was not in use and stored clean for the day: *Observed small pieces of raw meat on the meat grinder plate. *Observed raw meat on the band saw upper housing interior clip. *Observed raw meat on the underside of the band saw table *Observed yellow encrusted organic matter on the interior of the band saw lower housing gray cover. *Observed underside of cutting boards, located within the meat department, heavy build-up of organic matter.
2. The ice maker, held in the back produce room, contained black organic matter on the interior of the deflector shield. |
|
Priority Foundation (PF) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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, ... |
out |
Observed no date marking system in place for the deli area. Observed in the deli cooler no labeling and open packages of bologna, bacon, broth, and cut onions without date labels. 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. |
|
Priority (P) |
0 |
| 21,22 22 Time as a Public Health control |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
out |
Deli department is using time as a safety control for rotisserie chicken and casserole meals, but observed no written procedure was available for items held by time during inspection.
|
|
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Observed heavy active condensation in meat/backflow WIF. As a result, the following packages of food contained heavy ice build up directly on the primary packaging of retail foods: One case of peach cobbler and one case of Hawiian style rolls. Observed condensate, leaking from the condenser in the produce walk-in cooler, directly on top of a box of whole honeydew melons (x4). |
The PIC voluntarily discarded all products (melons, peach cobbler and rolls. |
Core (C) |
0 |