| 21,22 Date & Time for food safety |
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0 |
| 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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No date marking was observed on 3 opened chubs of ready to eat deli meats. The PIC states that chubs of deli meat are sold within 2 days of opening. Firm should begin marking ready to eat deli meats with a system to know when they should be discarded. This system should be clear, consistent, and easily understandable. |
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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)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Two bottles of glass cleaner were observed stored on the white boards located behind the meat service case. The PIC removed these bottles to any area segregated from where food is served. Discussed creating a dedicated area for chemical storage in the firm. |
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Priority Foundation (PF) |
0 |
| 26 Variance obtained; Specialized Processes |
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| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
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wo packs of dried beef were observed displayed on top of the meat service case. This firm dried the beef in store to render it shelf stable. This requires a variance. A closure for the firm's dehydrator has been issued until the firm obtains a variance from the department of agriculture. No hold order issued for the dried beef. The PIC voluntarily discarded the dried beef product. |
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Priority (P) |
0 |
| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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1. A plastic tub of meat that was prepared for making chorizo was observed on the floor under a prep table in the meat service area. The meat in the tub was 40 degrees. The meat cutter took the tub to a walk in cooler and placed it on a crate. 2. 10 cases of produce were observed stored directly on the floor in a walk in cooler. A bucket of adobo sauce was also observed stored directly on the floor. Suggest to PIC that crate be placed under the racks where most of the food is stored in the walk in cooler. When more product is in the firm than can be placed on these racks the crates may be pulled out from the racks to store more food away from the floor. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No test kits were available to test sanitizer concentration. The inspector showed the PIC what quaternary ammonium test strips look like and how to use them. |
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Priority Foundation (PF) |
3 |