14: Observed the 3 comp set up and dishes in the sink, 3 comp uses qaut and sani side was reading 0ppm qa. Cos Pic removed an empty bag of sanitizer and replaced with a new bag.
18: Observed 6 containers of sliced tomatoes and 3 containers of shredded lettuce in the wic at 45°f. pic stated tomatoes were sliced at 9am and placed in the cooler, and the lettuce between 12:30pm-1pm and then placed in the cooler. Deli ham and other non-tcs items arrived on the delivery truck that day arround noon accourding to pic. Wic at an ambient temp of 48°f COS by embargoing tomatoes - approx 3lbs, And rapidly cooling the lettuce in the freezer
20: Observed 6 containers of sliced tomatoes in wic at 45°f pic stated other 2 containers were prepped yesterday and have been in the wic since. COS by embargoing 1 lbs of tomatoes (all others were cooling, see #18)
22: Observed shredded lettuce marked on time to expire at 2pm and tomatoes not marked. Cos by embargoing lbs and discussing.
31: Walk-in cooler had an ambient temp of 48°f - pic verified food temps with company thermometer. Pic called in a maintenance order on the spot and opened the freezer to rapidly cool wic. Move tcs foods to freezer
Additional Comments
Pic stated the store will close on 10.14.24 for their 60day remodel.
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
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
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
OUT
20 Proper cold holding temperatures
COS
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
COS
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
31 Proper cooling methods used; adequate equipment for temperature control