| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
*Observed the employee dispensing sanitizer solution into the hand sink, located in the meat packaging room, from an unclean hose tip which was stored on the floor. Handwash sinks are used only for hand washing. |
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Priority Foundation (PF) |
2 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Observed no cooling process for meats prepared in cut room (57F) before being placed into display coolers. |
Discussed necessity of cooling prepared raw animal proteins prior to placing in retail coolers |
Priority (P) |
0 |
| 28,29 Safe Food & Water |
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| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
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Observed no documentation for HACCP plan for ROP raw animal proteins prior to freezer storage |
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Priority Foundation (PF) |
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... |
out |
Observed food products stored on floor of walk in freezer |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed dust build up on vents of cooling unit in walk in cooler |
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Core (C) |
0 |