| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to 4 priority items the firm is a high risk of food safety and proper sanitation issues. |
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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-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Hand washing sink(s) observed being used for a purpose other than handwashing. Hand sink near the 3 compartments sink in the meat prep area had brushes and food items that don't belong. |
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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 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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a box of English cucumbers stored in produce walk in cooler had mold on it. |
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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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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meat saw, meat grinder had old food build up present. The machines had been used for the day but old residue was build up inside. |
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Priority (P) |
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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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pork raw meat in meat room was probed at 51F on the cart with meat ready to be wrapped up for sale. several butter, yogurt, egg whites and juices in dairy cooler were discarded with temperatures ranging from 49-61F. |
Items removed from sales floor in store baskets and counted than discarded by PIC |
Priority (P) |
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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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uncovered raw pork neck bones stored in walk in cooler were the vent guards have excessive dust build up present. |
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Priority (P) |
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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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ice on ice cream, beef liver, and shrimp in retail wall freezers. |
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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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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ceiling tiles in both restrooms were missing and need replacing. Throughout the storage room holes in the walls. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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3 compartment sink in the meat department leaks from the sanitize sink and the pipe under the same sink is leaking. Cooler and freezer in retail area were not providing safe temperature for cold holding food and frozen foods. |
The meat department team will use large grey totes to sanitize until properly repaired. |
Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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old equipment in storage room(has reduced greatly but still has a large amount of equipment no longer in use). Parking lot and the dock receiving doors trash and clutter. |
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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(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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No light in the room where the meat grinder is located. |
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Core (C) |
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