| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Deli meat slicer was observed to have excessive amount of dried food residues on the blades and upper lids. |
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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 |
Facility is vacuum packaging raw meats such as beef, pork and chicken. Facility did not have HACCP or HACCP records available for review during routine inspection. |
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Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Ready to eat foods being packaged for retail sales were observed to not have required information such as common name of the food, ingredients list, and the name and address of the facility. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Standing mixer was observed to have excessive amount of non food grade grease pooling on the back lip. |
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Priority (P) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Fan guards in the foodservice/meat department and the produce walk in cold holding unit were observed to have excessive amount of dried food residues. |
|
Core (C) |
0 |