18: See temps. Sliced ham,turkey, roast beef, corn beef, brisket and pastromi in the ric was above 41°. Pic stated that its was preped this morning between 8-10am but unsure when the cooling process started. Pic also stated that all of it stayed in the ric this morning and was not used in prep since it was placed in the ric. All other tcs foods in the ric temps are 41°f or below. Digital thermometer on the ric reads 36°f, myself and pic placed placed our thermometers in the fridge for 10 minutes and both read the ambient temperature of 36°f. Pic also used their thermometer in the meats and their thermometer read the same temperature as mine. COS by embargoing the following:
Sliced turkey: 40.04lb
Sliced ham: 35.08 lb
Sliced roast beef: 6.08lbs
Sliced Pastomi: 4.04
Sliced Corn beef: 6.06 lbs
Sliced Brisket: 15.06 lbs
37: Employee drinks stored on shelves next to and above single use items.
Additional Comments
Will send cooling fact sheet and a food safety plan to the store email.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COS
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display