| 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 meat tenderizer blades, in meat department, soiled with yellow dried buildup in between blades. |
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Priority Foundation (PF) |
1 |
| 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 |
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Observed through discussion on equipment cleaning in the meat department, employee stated that they are not using sanitizer on clean in place equipment such as the meat grinder and meat saw. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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| 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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Observed date marking system in place on ready to eat sliced deli meat containers; however, date mark on product was for 10 days. Date marking on ready to eat items are 6 days beyond the day created. |
Date marking for product that was not expired, was corrected to its proper expiration date during inspection. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed a tub of sliced Cajun turkey deli meat with an expiration date of 02/17; however date marking was for 10 days. Cajun turkey was sliced (created) on 02/07 and expired on 02/13. Today's inspection date is 02/15. |
Cajun Turkey was voluntarily discarded during inspection. |
Priority (P) |
0 |