4-501.11; Core; large icicle formation on the piping of the compressor on the walk in freezer with water dripping from the unit. Do not store any food items under the leaking area and have this unit repaired to eliminate icicle formation and dripping water. no products were stored under the area at this inspection. any product that is exposed to dripping water is considered contaminated and must be discarded. maintain all equipment in good repair and properly adjusted.
4-501.11; Core;The walk in freezer has a small buildup of ice coming down from the elbow in the piping to the fans. Repair the source of the ice accumulation and do not store any food items under drips in the pipes. caulk around the employee handsink where the sink has separated away from the wall and remove old caulk that has black spots. maintain all equipment in good repair.
During the upcoming holiday season watch for over stacking of large meats such as turkeys and hams to ensure that all products are held at 41F or below in the customer cases. All case temperatures are below 40F at this inspection.
For refrigerated cutting rooms monitor the ambient air temperature of this room. Cleaning and sanitizing of cutting equipment in this room is dependent on the ambient air temperature. Clean according to these time and temperature combinations: less than 41F every 24 hours, 41-45F every 20 hours, 45-50F every 16 hours, and 50-55F every 10 hours.
For refrigerated cutting rooms monitor the ambient air temperature of this room. Cleaning and sanitizing of cutting equipment in this room is dependent on the ambient air temperature. Clean according to these time and temperature combinations: less than 41F every 24 hours, 41-45F every 20 hours, 45-50F every 16 hours, and 50-55F every 10 hours.
Monitor customer cases for over stacking of products. Do not stack over the air curtains to help ensure cold hold temperature requirements are met.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
One sanitizer bottle was mixed much too strong; make sure all sanitizer solutions are 200-300 ppm quat. Use test kits to check strength. Sanitizer that is mixed too strong may be unsafe for use in food areas.
0.0
49.
No documentation of approved training - no credit awarded.
Use a taller divider or space further apart at the display case between raw beef and raw chicken. These items are too close. Methods above will reduce risk of cross-contamination.
1.5
36.
Replace torn gasket on walk-in cooler door. Re-caulk handsink to the wall.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Cheese next to raw beef in display cooler. A divider was placed between the two. Keep stored protected to prevent a cross contamination.
0.0
11.
Sanitizer bucket had dirty utensils in it, sanitizer vat and rinse vat in 3-compartment dishsink was dirty with food debris. Sanitizer bucket must have a clean sanitizer solution in it, not used to rinse dirty utensils. Sink must be set up and used according to approved procedures, wash in left sink, rinse in the middle and sanitize in the right sink vat.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Store species of meat separately or if storing them on the same rack, store according to final cook temp with highest final cook temps on bottom racks. Make sure beef is above pork.
1.5
49.
Documentation of approved training - 2 point credit awarded.
GENERAL COMMENT Do not leave meats out on cutting board for extended periods of time when not preparing.
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
34.
Large table slicer has standing water in cover from cleaning. Equipment needs to air dry. After cleaning, allow equipment to air dry before closing/covering.
0.5
47.
All storage must be above the floor. Use approved storage.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL COMMENT Do not leave meats out on cutting board for extended periods of time when not preparing.
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
34.
Large table slicer has standing water in cover from cleaning. Equipment needs to air dry. After cleaning, allow equipment to air dry before closing/covering.
0.5
47.
All storage must be above the floor. Use approved storage.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
HOT WATER RANGING BETWEEN 118-126 F. SAME PROBLEM IN PRODUCE DEPT. DELI TEMPS WERE GOOD AND MUCH HOTTER. NEEDS TO CONSISTANTLY MAINTAIN 130 F OR ABOVE VERY IMPORTANT IN MEAT DEPT.
UPON ENTERING MEAT PREP ROOM, CURRENT EMPLOYEE WAS OUT OF BUILDING ANDNEW SHIFT WAS ABOUT TO COME ON: EVERY KNIFE, CUTTING BOARD AND EQUIP- MENT UNIT WAS DIRTY. MEAT WAS LEFT IN MACHINES AND POOLS OF BLOOD WEREON THE CUTTING BOARD. EQUIPMENT WHEN IN CONTINUOUS USE MUST BE CLEANED& SANITIZED AT LEAST EVERY 2 HOURS, DOCUMENT. CLEAN & SANITIZE BETWEENSHIFTS AND BEFORE STORING.
5.0
17.
REPLACE ALL TRAYS THAT ARE CRACKED EDGES.
2.0
2.
TRAY OF BEEF SITTING ON RACK 48 F - 50 F. PACKAGED BEEF 52 F - 53 F. KEEP IN COOLER UNTIL READY TO USE, DO NOT LEAVE OUT FOR EXTENDED PERIODS OF TIME.
