| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed the employee hold the store's quat sanitizer test strip in the 3-compartment sink sanitizer solution for 1 second during testing of the sanitizer solution. The store's quat sanitizer test kit states 'hold strip for 10 seconds'. |
The employee re-tested the sanitizer solution and held the test strip for 10 seconds in the sanitizer solution. |
Priority Foundation (PF) |
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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 in the retail hot holding case TCS food items observed to not being maintained at 135F or higher: Eggrolls (x3), sausage and egg burrito (x1).
Products internal Temperatures were taken using the Inspector's probe thermometer. |
Observed PIC voluntarily pulled the products and discarded after being informed by Inspector. |
Priority (P) |
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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 the following TCS foods, held within a small retail deli cheese and meat cold holding unit, not maintained at 41F or lower when measured with inspector's probe thermometer: Ham, crackers, and cheese packages ranged between 56F and 60F (x10), Turkey, crackers, and cheese packages ranged between 51F and 58F (x10), and Jack Link beef and pepper jack cheese links ranged between 54F and 58F (x40). |
PIC and employee voluntarily removed all products from the cold holding unit and placed in a bag to get credit. The bag was labeled 'Credit' by employee and placed in the back of the store. |
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 all products on the prep line cold top and reach-in cooler (pizza toppings- sausage, cut olives, cut onions, cut tomatoes, etc.) not date labeled. 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. |
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Priority (P) |
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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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Observed the open package of vanilla creamer, stored in the retail creamer dispenser, for more than 7 days. Open date 11/13/2023. Today's date 11/20/2023. |
Employee voluntarily removed the creamer and discarded in the dumpster. |
Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Observed the ice bags, filled with ice and in the retail freezer outside for sale, not properly labeled with name and address/phone number of the retail market. |
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Priority Foundation (PF) |
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