| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed employees in the deli area and produce area don't have knowledge what the correct temperature for calibration thermometers. |
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Priority Foundation (PF) |
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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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Observed serval items out of temperature in 2 prep coolers in deli area. Food items temperature were between 46F-58F. Please see the temperature log.
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PIC voluntarily discarded all the items. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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** Observed 2 prep coolers in the deli area were not work properly, temperatures were 51F, 56F. |
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Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Rust build up observed on the meat grinder plate and blade in the meat department. |
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Priority (P) |
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| 47,48,49 Plumbing |
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| 47,48,49 48 Plumbing installed; backflow devices |
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| 47,48,49 0080-04-09-.05(2)(b)1 Plumbing system designed, constructed, and installed according to LAW |
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Observed the faucet connected to hose under 3 Compartment sink leaking directly on the floor in produces cutting area.
** The pipe under the hand sink observed leaking in the produce area. |
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Core (C) |
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