| 19,20 safe temperature holding |
in |
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|
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 |
The wall cooler in the produce department was scanned with an infrared thermometer at 50 degrees. Product in this section was probed with a state issued calibrated thermometer Cut carrots 49 degrees. Pico de gallo at 46 degrees. Prepacked salad at 50 degrees. All items that require refrigeration in the malfunctioning cooler were voluntarily pulled from sale to discard. |
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Priority (P) |
0 |
| 32 Approved thawing methods |
in |
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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 |
Multiple bags of chitterlings were observed thawing in the deli 3 compartment sink submerged in cold water. The water and the chitterlings were both below 41 degrees. Discussed approved thawing methods with PIC. Deli personnel were directed to drain the water and run cool water over the thawing food. |
|
Core (C) |
1 |
| 35,36 Pests & contamination |
in |
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|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Large gaps were observed at the base of one of the receiving roll up doors and at the receiving walk in door. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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|
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 |
Excessive dust build up was observed on the fan guards of the produce prep room and the fan guards of the meat department walk in cooler. |
|
Core (C) |
3 |
| 51,52 Facilities |
in |
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|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
A large amount of ice build up was observed on one of the cooling units in the dairy walk in cooler. |
|
Core (C) |
0 |