| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC was coached through answers during inspection and corrected on food safety practices; PIC stated equipment and utensils were towel dried after warewashing and mop water was disposed of outside. Thermometer calibration was conducted during inspection. Temperatures, cleaning frequency, and date marking were discussed during inspection. Hard copies of TDA Food Fact Sheets were given to PIC during exit interview. |
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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)(a) Food contact surfaces shall be visually clean. |
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Observed old product build-up on press bar of deli slicer. |
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Priority Foundation (PF) |
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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 cleaning records and frequency more than 4 hours, based on customers, for deli slicer. |
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Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 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, ... |
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No date marking available for sliced deli chubs of ham, bologna, or turkey. PIC stated dates are recorded on sheet, but could not locate sheet during inspection. |
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Priority (P) |
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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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Observed excessive dust build-up on fan guards in retail walk-in cooler. |
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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)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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Observed mops and brooms stored improperly (bristles down). |
PIC moved items and placed upright during inspection. |
Core (C) |
0 |