| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC could not demonstrate knowledge for the cleaning and sanitizing process, cold internal temperatures, and Sav a Lot processes and cleaning frequencies for food prep areas.
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Observed multiple raw animal proteins stored improperly by species and/or cooking temperatures located in the meat retail coolers. Observed raw chicken (Safe Handling 165F) to be over raw fish (145F). Observed ground turkey(165F) over raw pork spareribs(145F). Observed raw pork sausages(155F) stored over cooked RTE Bologna . Raw pork sausage over ready to eat Pizza type lunchable packages. |
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Priority (P) |
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| 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 surfaces to be visually unclean:
*Interior of the meat grinder stored clean, located in the meat cooler, contained dried, encrusted yellow organic matter as well as small pieces of raw meat on the inside lid and auger.
*Cutting knives, located in the knife holders within the produce department and meat department, contained dried food debris and film on blades of knife and hilt.
*Observed sides and underside of in use cutting boards, located within the meat department, contained organic matter and foul order needed to be cleaned. |
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Priority Foundation (PF) |
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| 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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Observed the following TCS foods to have internal temperatures above 41F when using inspector probe thermometer: Three packages of Stir Fry Vegetables, located within the retail produce cooler, registered 49F, 50F, and 51F. Observed one package of Colby Jack cheese, held in the retail cheese cooler, to have internal temperatures above 41F when using inspector probe thermometer (44F). |
The PIC removed the products from the retail floor and discarded them. |
Priority (P) |
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| 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(1) Chemicals shall have identifying Information |
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Observed three in-use, black sanitizer buckets with solution, held in the produce prep room (x1) and meat prep room (x2), to be missing the common name of the chemical (Sanitizer). Containers need to labeled and dedicated to sanitizer. |
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Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed a sanitizer bucket filled with sanitizer solution to be stored on the meat prep counter, within the meat prep room, next to unwrapped, large slab of ribs.
Observed one chemical food spray bottle (sanitizer) to be stored above food prep surfaces (scale and meat wrapper, located in the meat prep room.
Observed 3 spray bottles directly over boxes of disposable gloves in the back room. |
The spray bottle was relocated away from food prep and the sanitizer bucket was moved to the shelf below the food prep counter. |
Priority Foundation (PF) |
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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)(c)2 Storage or display of packaged food in contact with water or ice |
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Observed heavy active condensation in retail packaged food freezers and Meat walk-in freezer. As a result, the following packages of food contained heavy ice build up directly on the primary packaging of retail foods:
Totino's Party Pizza (x8), Easton's pepperoni pizza snack rolls (x5), Easton's Combination pizza snack rolls (x9), one box of sliced bacon with heavy ice build up (meat walk in freezer) and one package of large whole cut pork with heavy ice build up(meat walk-in freezer). |
The PIC removed all the products with ice from the freezers. |
Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Observed the produce employee, actively cutting and packaging produce, not wearing any type of hair restraint. Observed the two employees in the meat department to have facial hair greater than a quarter inch, to actively cutting and packaging meat and not wearing beard guards. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
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Observed exposed ceiling insulation over the produce prep room and other areas within the back room. The ventilation tubing was also observed to be blowing directly in the produce prep area. |
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Core (C) |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Observed one light to be out in the dairy walk-in cooler. Also, observed the chicken walk-in cooler lighting to be insufficient for adequate cleaning. |
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Core (C) |
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