| 13 Food separated and protected |
in |
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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 |
out |
Observed a stick of packaged raw ground beef stored on top of ready to eat foods in stand-up cooler in the kitchen of the deli at time of inspection. |
PIC removed at time of inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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|
0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
Observed sliced cantaloupe and honey dew melon in deli prep cooler not date marked at time of inspection and the date of when it was sliced was not known. |
PIC discarded at time of inspection. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed a chub of sliced Turkey breast in deli meat with an expiration date of 11/01 at time of inspection. |
PIC discarded at time of inspection. |
Priority (P) |
0 |
| 28,29 Safe Food & Water |
in |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
The HACCP plan states the display cooler and storage cooler should be checked every 4 hours and recorded and it is a critical control point. According to the records on 05/16/23 the display cooler and storage cooler were checked one time at 8:10 am. The production shows hours of working were 11:46 am and 3:35 pm and the end of day shows an end time of 5:54 pm. The coolers were not checked every 4 hours as the HACCP plan states. |
|
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed clean cutting boards in produce department stacked wet to dry at time of inspection. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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|
0 |
| 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. |
out |
Observed excessive food build up and spills in deli prep cooler at time of inspection. Observed drain deli meat retail case with excessive build up, not properly clean at time of inspection. |
|
Core (C) |
0 |