| 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 trays of raw whole cut meat stored directly over trays of sliced cheese located within the meat walk-in cooler. |
Employee voluntarily moved the cheese to the top shelf in the walk-in cooler. |
Priority (P) |
2 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Observed multiple raw animal proteins stored improperly by species and/or cooking temperatures. Observed in the meat walk-in cooler raw pork sausage (Safe Handling 155F) over raw whole cut beef (Safe Handling 145F). Observed on the retail floor raw ground sausage (Safe Handling 155F) over whole cut pork roast (Safe Handling 145F) and Swaggerty raw sausage (Safe Handling 155F) stored above raw bacon (Safe Handling 145F). |
Employee voluntarily moved ground product away from or under raw whole muscle meat animal proteins during inspection. |
Priority (P) |
1 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed in the meat room, the grinder auger, stored clean, contained yellow encrusted organic matter. The grinder was stored clean in a bin which had meat juice pooled on the bottom and raw meat pieces inside the bin as well. |
Meat employee brought the bin and auger to the 3-compartment sink to properly clean and sanitize. |
Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Produce room temperature 72F, observed not to have cutting boards and cutting utensils, stored at ambient temperature on a four hour cleaning frequency. Employee works an 8 hour shift in the ambient room. Inspector discussed the need to come up with a system that ensures a complete wash, rinse, and sanitize cleaning at least once every four hours. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed the deli employee not accurately determine the deli bleach sanitizer spray bottle. The deli employee used the store's quat sanitizer test strips to test the bleach sanitizer bottle. Observed the meat employee test the meat 3-compartment sink quat sanitizer with the store's quat test strips for 2 seconds (Quat test kit bottle states to hold test strip 10 seconds). |
The bleach test strips were located by the employee who then tested the bleach sanitizer spray bottle. The meat employee re-tested the 3-compartment sink by holding test strip 10 seconds. |
Priority Foundation (PF) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 22 Time as a Public Health control |
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0 |
| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
out |
Deli department is using time as a safety control (Time in lieu of temperature TILT), but no written procedures were available for the rotisserie chickens /Turkey held by time. The chickens were still in the rotisserie cooking at the time of the inspection. |
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Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
out |
Observed a rotisserie cooked turkey breast, held within the walk-in cooler, to be from yesterday's hot case in which all rotisserie cooked products are held by the 4 hour Time in lieu of Temperature (Time as a Public health control). The PIC stated they keep the TILT products after 4 hours, and do not discard them, and then discount them on the retail floor in the cooler. |
The PIC voluntarily discarded the turkey breast. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Observed the spray bottle, held within the produce room, to have clear liquid and labeled as 'Glass Cleaner'. Upon inquiry, produce employee noted it is bleach inside the spray bottle. |
The spray bottle was immediately labeled 'Bleach' with a Sharpie pen. |
Priority Foundation (PF) |
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Observed the deli employee test the bleach sanitizer spray bottle with the store's chlorine test strips which measured greater than 200 ppm. The produce employee stated she had undiluted bleach inside her spray bottle. Per Manufacturer's instructions, Chlorine sanitizer should measure between 50-200 ppm. |
Both employees voluntarily re-made their bleach sanitizer spray bottles to measure within manufacturer's suggested criteria. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed all the store's quat test strips to be expired as of 8/15/2023. |
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Priority Foundation (PF) |
2 |
| 46 Non-food contact surfaces clean |
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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 in the meat walk-in cooler, heavy accumulated dust on one fan guard and heavy accumulated dust on covers over the two other fan guards. |
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Core (C) |
0 |