| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed no sanitizer knowledge inside the Deli, Specialty Cheeses/Foods, and inside Seafood.
**PIC inside the Deli and Meat could not speak sanitizer testing and did not know the proper percentage that the manufacturer requires for sanitizing.
***PIC inside the Seafood Department shook test strip and only dipped strip for 3 seconds when test sanitizer. The manufacturer of sanitizer used in these departments instructs dipping test strip, without moving, and compare after 10 seconds. |
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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 deli food containers stored clean underneath Deli shelf with encrusted food residue set up on lids.
**2 Deli Slicers were stored clean from yesterday with encrusted food residue and cheese set up on blades and guards.
**Observed 'Power Prep Sink" used in fruit washings inside the Produce department with encrusted mold inside set up inside of spray nozzles. |
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Priority Foundation (PF) |
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| 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 but its not being used consistently. Firm had 1 Chub of Oven Roasted Turkey (With a made date of 3/7 to 3/14) and another label with a date of (3/10 to 3/16). Firm also had a chub of Sun Dried Tomato with a date of (3/7 to 3/14) and it also had a label of (2/28 to 3/14). Firm is trying to use 2 different systems for one process. |
PIC removed chubs and discarded them during inspection. Inspector also discussed maintaining '1 Date Marking System' that should be consistent. |
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