| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Safe food handling needs to be monitored to avoid danger zone temperatures and/or possible contamination. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(c)1 Handwashing sinks are installed according to the capacity of preparation areas |
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The hand sink in the Murray's Specialty cheese department was not working properly (closure issued for the department). |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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A hand sign is needed in the Murray's Specialty cheese department. |
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Core (C) |
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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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The meat saws in the meat department had old meat particles on it (showed and discussed with the PIC-one of the saws had not been used for the day). |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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The inside of the microwave located in the bakery department was unclean due to icing spilled. |
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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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Specialty cheese that read "Keep Refrigerated" was observed in the silver cooler in the Murray's cheese department at temperatures above 41 degrees (probed with the state calibrated thermometer). Containers of Panchos cheese dip and Greek Yogurt were observed sitting in the retail area at a temperature above 41 degrees (50 degrees-probed with the state calibrated thermometer-discussed with dairy lead to have employees bring out less product to avoid danger zone temperatures). |
The employee present disposed of the cheese. The dairy lead removed the items from the retail floor for disposal. |
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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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Crab salad was observed in the seafood walk-in cooler with no date marking system in place (discussed with PIC making sure evening staff is date marking as well). |
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Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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The entrance/exit doors for customers had a gap at the bottom of it, making it accessible for pest entry. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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The men's restroom had toilet paper and towels on the floor. |
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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)(a) Maintained in good repair |
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The three-compartment sink in the meat department has a leak on the drainboard portion of the sink. The hand sink near the three-compartment sink in the meat department has a leak when the water is turned on (showed PIC and he has plans to put in a work order for it). |
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Core (C) |
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