| 13 Food separated and protected |
in |
|
|
|
0 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Observed multiple raw animal proteins stored improperly by species and/or cooking temperatures located in the retail meat coolers. Observed ground turkey (safe cooking temp 165F) over and ground beef (155F+species) and chicken (safe cooking temp 165F) stored over swordfish (145F+Species). |
PIC voluntarily moved proteins to be compliant with standards. Turkey moved away from ground beef and the fish moved to another self with like species. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed the following food contact surfaces to be visually unclean: *Deli slicer, confirmed stored clean and not-in use, contained encrusted yellow organic matter and food debris on blade. *One knife in the deli, stored clean on magnetic knife holder, contained dried on food debris. *Ice machine, located in seafood department, contained pink organic matter on interior drop chute, where ice/moisture drop into large container with wheels. |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed one in-use deli slicer stored at ambient temperature and no documentation or time tracking stating when they started using the slicer or when the next scheduled cleaning and sanitation was due. |
|
Priority (P) |
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 |
Observed the meat department 3-compartment sink Quat sanitizer solution to measure below 150 ppm (0ppm) when tested with the store's Quat sanitizer test strips. Per Manufacturer's instructions, quat ammonium sanitizer should measure between 150-400 ppm. |
The PIC immediately remade the sanitizer solution which tested 200 PPM. |
Priority (P) |
0 |
| 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)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed the following open package of cut/sliced meat product stored inside the deli chub cooler for more than 7 days: Deli ham with Saturday day dot 12/30. Confirmed with deli PIC this was the use by date. |
PIC voluntarily marked out the product and then placed it in the disposition area. |
Priority (P) |
0 |