| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed PIC and employee unable to speak to food safety processes to include but not limited to- proper sanitizer concentration, cold/hot holding temperatures, proper cooling. |
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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)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed shelled hard boiled eggs in a handled colander resting above hand wash sink in kitchen area. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 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 |
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Observed raw country ham over ready to eat deli meats in walk in cooler. Observed raw bacon, eggs over ready to eat beverages in retail cooler. |
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Priority (P) |
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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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Observed slicer stored clean with organic matter on back of circular blade, where back blade plate was not being removed for cleaning. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed multiple TCS hot foods in hot display case with internal temperatures less than 135F. |
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Priority (P) |
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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 multiple TCS cold foods with internal temperatures above the maximum of 41F. |
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Priority (P) |
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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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Observed approximately 50% of foods not date marked or improperly date marked in display case and back walk in cooler. |
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Priority (P) |
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| 26 Variance obtained; Specialized Processes |
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| 26 0080-04-09-.03(5)(b)2 Reduced oxygen packaging without a Variance; packing time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin for... |
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Observed sliced deli meats repackaged by firm in reduced oxygen packaging with date marking past the allowable 7 day date allowance for compliance. Inspector explained changing the packaging by removing air creates an environment for Clostridium Botulinum. Inspector explained they can still ROP but they must still use a 7 day date marking unless they apply for a variance. PIC understood. Dates were changed on deli products to reflect date marking compliance for deli meats. |
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Priority (P) |
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