FRY'S FOOD & DRUGS #17 - Meat

Violations (6)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2.201.11(C) The PERSON IN CHARGE shall ensure that a CONDITIONAL EMPLOYEE: (1) Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under Subparagraphs (A)(1) - (3) of this section, is prohibited from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria for the specific symptoms or diagnosed illness as specified under § 2-201.13;P and (2) Who will work as a FOOD EMPLOYEE in a FOOD ESTABLISHMENT that serves as a HIGHLY SUSCEPTIBLE POPULATION and reports a history of exposure as specified under Subparagraphs (A)(4) – (5), is prohibited from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria as specified under 2-201.13(I). Upon inspection, manager stated that facility has training on the symptoms and illnesses that employees are required to report to management and not report to work with but was not able to locate training module during routine inspection.

  Employee Health

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Open air unit holding seafood near deli case, open air unit holding raw animal proteins along back wall, open air unit holding raw chicken and raw pork near produce section. Observed Temperature Controlled for Safety (TCS) food items were cold-holding above 41F. Items in the open air refrigeration unit holding seafood near deli case were temping above 41F. According to food employee, the ceviche was prepared/packaged this morning and immediately placed in the open air unit without properly cooling to 41F or less in rapid cooling equipment before being placed in open air unit. PIC stated that the packaged seafood items are received frozen, thawed/slacked in the walk-in fridge and immediately placed in the open air unit. Observed items stored in the back of the open air unit were cold-holding properly at 41F or less. PIC stated that storage of packaged foods may have caused the food to be cold-holding in unit above 41F. Lowest ambient temperature of open air unit measured at 40F. Raw animal proteins in the top section of the open air unit along the back wall were cold-holding above 41F. Inspector observed condensation on the walls of the cold-holding equipment. PIC stated that the section of the open air unit may be in defrost mode or may not be functioning properly. PIC stated raw animal proteins were placed in the open air unit this morning around 6AM. Lowest ambient temperature of the top section of the open air unit measured between 44-46F. Raw chicken that was stored in the open air unit was being cold-held above 41F. Inspector observed that the containers of raw chicken were stacked on top of one another. The second row of chicken was not able to cold-hold properly inside of the open air refrigeration unit. PIC stated that facility normally does not stack containers of food on top of one another in these open air units because these units struggle to cold-hold properly, however the person who stocked it this morning did not remember to not overstock unit. Raw chicken was stocked into open air unit this morning around 7AM. Lowest ambient temperature of open air unit measured at 33F.

  Time Temperature Control for Safety Food (TCS Food)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Observed PIC and food employees had finished preparing/cutting raw animal proteins and were directly placing raw animal proteins into the deli case to cool and cold-hold at 41F or less. Food employee stated that ceviche that was observed cold-holding above 41F was prepared, packaged and moved directly to the open air unit to cool and cold-hold at 41F or less.

  Food Temperature Control

• e711457d-53ef-47ed-8826-52aca8bd7aca

  Thermometers provided and accurate

  4-302.12 (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. After discussion, PIC and food employees were not able to locate thermometer used to ensure attainment and maintenance of food temperatures. Food employee stated that the meat department did have one thermometer but was not able to find the thermometer during routine inspection.

  Food Temperature Control

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Top section of open air unit by back wall holding raw animal proteins. Observed middle section of the open air refrigeration units were not able to cold-hold TCS foods at proper temperature of 41F or less. Lowest ambient temperature of open air refrigeration unit measured between 44-46F. PIC stated that the unit may be in defrost mode during inspection time.

  Utensils, Equipment and Vending

• fd06aa76-8aa5-4af1-b3c0-984b614bef17

  Physical facilities installed, maintained, and clean

  6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. Icicles in walk-in freezer Observed accumulation of ice on the ceiling of the walk-in freezer.

  Physical Facilities