| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed several food safety issues during today's inspection:
**Observed that Meat department PIC could not speak to thermometer calibration and process.
**Observed issues inside the Meat Department with Hot holding and temperature knowledge.
**Observed 'toxic' sanitizer used inside the Meat Department.
***Observed no slicer/band saw cleaning log. |
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Priority Foundation (PF) |
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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 no slicer cleaning log available for in use band saw and deli slicer stored at ambient temperature.
**Observed several cutting knives stored clean on magnetic knife holder inside kitchen with food residue and organic matter set up on the hilts and blades. |
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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 container of pork fat and skins for retail sale inside the counter hot box to be out of the temperature safe zone for Hot Holding. Using inspectors calibrated probe thermometer, several meat temperatures only reached as high as 90F. |
All food discarded during inspection. |
Priority (P) |
1 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Observed bucket of Chlorine bleach Sanitizer that reached above 250 ppm using inspectors' and firms test strips making this sanitizer toxic to utensils and equipment when used. |
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Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Observed several containers of Manteca sitting out at ambient temperature and not stored in walk-in for proper cooling. Manteca containers x 25 |
All foods discarded by PIC during inspection. |
Priority Foundation (PF) |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed damaged door on Hot Box in the back not keeping TCS Hot foods adequately hot. |
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Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed major knife scoring built up on carving board inside the meat department. |
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Priority (P) |
0 |