| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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The PIC was not able to demonstrate adequate knowledge of food safety due to multiple priority violations and repeat violations. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Multiple priority violations with repeat violations indicate a lack of managerial control and improper training of employees. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No soap was available at the meat department hand sink. |
The PIC retrieved a bottle of hand soap from the retail shelf and place it at the sink. |
Priority Foundation (PF) |
3 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels were available at the meat department hand sink. |
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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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Chicken was observed displayed over pork products in the reach in meat cooler. |
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Priority (P) |
1 |
| 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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Old meat residue was observed inside the meat grinder. Food buildup was observed under the blade of the deli slicer. |
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Priority Foundation (PF) |
1 |
| 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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The retail prepacked meat cooler was scanned with an infrared thermometer at 52 degrees. Several products from this case were probed with a state issued calibrated thermometer. Smoked sausage 53 degrees. Pork chorizo 54 degrees. Salami 54 degrees. Hot links 54 degrees. |
The PIC voluntarily discarded all out of temperature items. |
Priority (P) |
1 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Multiple packs of meat products were observed thawing in the 3 compartment sink not under cool running water. The meat prep room where the 3 compartment sink is located was scanned with an infrared thermometer at 56 degrees.
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Core (C) |
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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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Repackaged food items (dry pasta like food) did not have the name of the item, name and address of the firm, ingredients, and allergens labeling on them. |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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1. The compressor unit above the 3 compartment sink is spray water droplets out of the side of the unit that could possibly contaminate the meat saw. Condensation on the bottom of the compressor unit is dripping on to the 3 compartment sink.
2. 2 containers of adobo sauce were observed uncovered in the meat walk in cooler. |
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Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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The waste receptacle in the women's restroom did not have a lid or cover. |
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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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Excessive ice build up was observed in 2 of the 3 novelty freezers. |
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Core (C) |
1 |