| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Cooked sausage was tempted at 118 degrees. This sausage was being hot held in an open-air hot holding unit |
PIC voluntarily discarded this item. |
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Whole pies and cakes ae being purchased and then cut up into slices, packaged in clamshells and then offered for sale in the retail section. No Ingredients, allergen list, name of manufacturer was found for these items. |
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Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Effective hair restraints was not seen on all deli workers who were observed actively preparing food items. |
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Core (C) |
1 |
| 38,39 wiping cloth & washing produce |
in |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
The towel bucket for the in-use towels had a chlorine-based sanitizer concentration over 200ppm. |
Demonstrated how to use the test strips. Added water and sanitizer concentration was at 50ppm |
Core (C) |
1 |
| 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 |
The hand wash sink in the front area of the deli- By the soft serve ice cream machine was found with a leak in the faucet and the sink is draining slowly. |
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Core (C) |
0 |