| 09,10,11,12 Approved Source |
in |
|
|
|
0 |
| 09,10,11,12 12 Shellstock tags, parasite destruction |
in |
|
|
|
0 |
| 09,10,11,12 0080-04-09-.03(2)(b)8 Shell stock Identification with harvester tag |
out |
The seafood department did not have shellstock tags. |
|
Priority Foundation (PF) |
1 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
The meat saw located in the meat department had protein buildup on the wheel (discussed with PIC cleaning the saw and possibly removing ones that are not in use). |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Sanitizer was not available at the meat three-compartment sink and specialty cheese three-compartment sink (sanitizer available in the supply room; therefore, no closure was needed). |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
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|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Seafood items were observed at a temperature above 41 degrees (employees are putting too much product in the display case and it is not maintaining safe temperatures-Atlantic Salmon-48 degrees, Colossal Shrimp-51 degrees, Crawfish-47 degrees). |
The employee present disposed of the seafood. |
Priority (P) |
0 |
| 32 Approved thawing methods |
in |
|
|
|
0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Frozen bags of shrimp were observed sitting in a storage bin at ambient temperature near the seafood display case to be used later. |
|
Core (C) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
There was excessive ice buildup on packaging in the grocery walk-in freezer once you enter it. |
|
Core (C) |
1 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Bakery Department-Utensils were observed with food debris that was stored on the drain board (discussed with bakery department employee and he advised that he would re-wash the utensils).
Meat Department-Meat scraper rings were observed stored around the faucet handles of the three-compartment sink. |
The employee in the meat department removed the meat scrapers. |
Core (C) |
0 |
| 51,52 Facilities |
in |
|
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|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
in |
There was a leak in the deli department behind the rotisserie chicken ovens. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
The produce walk-in cooler floor had dried spillage on it. The meat walk-in coolers had debris underneath the meat racks. Retail meat cooler cases had debris underneath the meat racks. |
|
Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
The meat walk-in cooler had excessive clutter and need to be organized to ensure correct food storage. |
|
Core (C) |
1 |