| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed clean band saw and grinder inside the Meat Department with encrusted old meat residue and product set up on the inside of grinder hopper and at top of band saw box. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Using inspector's calibrated probe thermometer, the inspector observed several containers of individual shredded and whole cheeses, butter, and eggs stored inside retail cooler to be outside the temperature safe zone for Cold Holding (41F or below) Average Temperature of TCS foods between 46 to 50F
(Please see food temperatures) |
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Priority (P) |
0 |
| 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-.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 Egg, Cheese, and Butter TCS cooler to be not working properly. |
Inspector and PIC inspected cooler and PIC found debris and lint clogging cooler vents on top. After PIC removed and cleaned these vents, the cooler started to drop in temperature. All foods above 41F were discarded by PIC during inspection. |
Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed that both meat and produce departments did not have test strips or color diagram to compare PPM. |
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Priority Foundation (PF) |
3 |