| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Not maintaining cold holding temperatures of products. Pallets out on retail floor @ 55-49 degrees.
Employees not training on sanitizing utensils.
Deli sliced meats in retail case @ 55-53 degrees
Condiments cooler @ 52 degrees ( not working) but products inside. PIC shall ensure active managerial control of duties /training as required in the Retail Store Sanitation Regulations |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 12 Shellstock tags, parasite destruction |
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| 09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained |
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Sea stock tags or labels not maintained for 90 calendar days in chronic order. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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No time tracking available to determine when slicers were placed into service or when next cleaning was due. |
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Priority (P) |
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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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Seafood prep area observed employee not sanitizing dishes. Washing sanitizing and rinse. |
Properly sanitize dishes |
Priority (P) |
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| 19,20 safe temperature holding |
not observed |
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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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Pallets of refrigerated dairy products out at room temp. Cheese probed @ 54-49 degrees
Oscar Mayer sliced turkey @ 59
Lunchables @ 54 degrees
Salmon 58-47 degrees retail case
whole catfish @ 50-46 degrees in service case
Grab & Go sliced deli meats @ 55-53 degrees retail case |
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Priority (P) |
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| 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. |
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Used knife stored under slicer |
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Core (C) |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Cutting boards stored on service sink possible contamination |
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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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Vent guards in produce, meat dairy WIC dust build up needs cleaning |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Bakery WIF door seal in bad repair, WIF ( STORE ICE CREAM ) damaged . Receiving door in Very bad repair ( using tape |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Grease build up behind and under fryers. |
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Core (C) |
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