| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
A lack of managerial control was demonstrated by multiple priority violations with repeats. |
|
Priority Foundation (PF) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
No soap was available in the unisex restroom. |
|
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No paper towels or drying device was available in the unisex restroom. |
|
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
|
|
|
0 |
| 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 |
out |
Cartons of raw in shell eggs were observed in the walk in cooler displayed for sale over ready to drink milk and tea. |
|
Priority (P) |
1 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Kitchen staff states that the deli slicer used for cutting ready to eat meats and cheese is broken down once a day to sanitize. Discussed that food contact surfaces such as the deli slicer must be sanitized every 4 hours. This firm has many kitchen employees and is encouraged to develop a system for all employees to know when the deli slicer needs to be sanitized. |
|
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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, ... |
out |
No date marking was observed on two opened chubs of deli meat in the deli service case. No date marking was observed on 2 bags of sausage crumbles, a bag of pepperoni, and a metal bin with hard boiled eggs in the bottom of one of the prep coolers. The sausage and pepperoni bags state "Keep Frozen" on the label. The hard boiled eggs come already prepared in a bucket from a manufacturer. If removed from these buckets the hard boiled eggs should be date marked with the manufacturer's expiration date. Ready to eat deli meats must be date marked to discard 7 days after opening including the opening date. Bags of "Keep Frozen" pizza toppings must be date marked to discard 7 days after thawing including the date the bags were moved into refrigeration to thaw. |
|
Priority (P) |
1 |
| 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 |
Packages of ground beef and chicken were observed thawing in the 3 compartment sink without running water over the items. Discussed approved thawing techniques with kitchen staff. |
|
Core (C) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
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 |
Ice bagged on site is not labeled with the name and address of the firm. |
|
Priority Foundation (PF) |
9 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
A cardboard box was observed being used to bread chicken for frying. Breading containers are food contact surfaces and must be easily cleanable. |
|
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
1. Excessive grease build up was observed on the vent hood. 2. Excessive dust build up was observed on the fan guards in both walk in coolers. |
|
Core (C) |
3 |