| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Handwashing sink in kitchen had paper towels but the automatic paper towel dispenser did not work |
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Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
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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 |
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Raw beef stored above peppers in the WIC |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 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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Sanitizer not being used in 3 compartment sink in meat department. |
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Priority (P) |
0 |
| 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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Hot dogs and cotija cheese observed with an internal temperature on 48 and 50 degrees. |
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Priority (P) |
1 |
| 21,22 Date & Time for food safety |
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0 |
| 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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Tamales in WIC had no date marking on them. Beef taken from original container in WIC not date marked. |
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Priority (P) |
2 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Deli meats observed dated 4/15/23. Meats should have been discarded on 4/21 and seen still offered for sale on 4/27 |
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Priority (P) |
0 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Bleach sanitizer in 3 compartment sink in kitchen tested above 200 ppm. |
Firm attempted to dilute sanitizing water to proper levels. After several attempts firm drained the sink and attempted to achieve correct dilution again |
Priority (P) |
0 |
| 26 Variance obtained; Specialized Processes |
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| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
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Firm observed to be offering beef jerky vacuum sealed in store for sale. |
Hold placed on jerky produced in store. Firm provided with HACAAP and variance paperwork. |
Priority (P) |
0 |
| 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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Cooked food (appeared to be tamales) in WIC not labeled. Ice bags not labeled with firm's name and address. |
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Priority Foundation (PF) |
4 |
| 38,39 wiping cloth & washing produce |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Dirty wiping cloth stored on prep table not in sanitizer. |
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Core (C) |
1 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Cutting board being stored behind faucet of 3 compartment sink in kitchen. Ice scoop not covered or protected |
PIC moved cutting board to stack of dishes that were being washed. |
Core (C) |
0 |