AJ's Fine Foods

Inspector's notes

Shellstock tags are being maintained, however many of them are missing date of last item sold and they are not being stored in order. Please ensure the date of the last item sold from each batch is recorded on tag, and tags are maintained in chronological order for at least 90 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout front prep area, wet and dry wiping cloths stored on in use cutting boards in between uses. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At meat cases, door tracks, door handles, and windows with accumulation of food debris and residues. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At front preparation area, employee handling ready to eat potatoes with gloved hands covering cloth glove, then employee moved between warewashing room several times, through swinging doors, then continued handling ready to eat potatoes with same gloved hands. Instructed employee to remove disposable gloves and cloth glove, wash hands, and don new gloves to continue with task. Via email, provided additional information on use of cloth glove when working with ready to eat foods. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In meat cutting room at 3-compartment sink, quat test strips soaked with water, making unusable. Manager provided quat test strips at time of inspection. Ensure test strips are available at each warewashing sink for use for monitoring sanitizer solution concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. At front meat counter, employee moved between raw meats to ready to eat meats without a proper handwash and employee moved between cold meat room and front meat counter, touching swinging door with gloved hands and handling food product without a proper handwash. Instructed employees on proper handwashing after contamination. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, boxes of packaged raw pork sausage and raw turkey sausage stored over packaged raw beef. Employee moved boxes of packaged sausages to another shelf to prevent cross contamination. Discussed the importance of proper storage of different raw proteins based on cooked temperatures to prevent future cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In cold meat cutting room (room was at 50-52*F), in prep sink, raw poultry thawing under dripping water. Employee moved packages of thawing poultry to a container, turned faucet on to allow thawing under running water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration (41*F or less), under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

At front meat cases, doors and door tracks with accumulation of food residues. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At front meat counter, employee moved from raw meats to ready to eat meats without a proper handwash in between each task. In back prep area, employee touched hair, then touched door, then assisted customer at meat case without a proper handwash after contamination. Instructed both employees to wash hands to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

At front meat case, assorted ready to eat foods (cooked meats, baked potatoes) without proper date mark. Per employee TCS foods were prepared >24 hours. Instructed employee to properly date mark all ready to eat foods with preparation and/or discard dates on food tags on case. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use 3 compartment sink, at dishware surfaces, quat sanitizer with a concentration >400ppm. Employee diluted sanitizer solution to the proper concentration of 150-400ppm. Discussed more frequent monitoring of sanitizer solution concentration to ensure accuracy. A work order was placed for the repair of the sanitizer dispenser at 3-compartment sink. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals ............At in use wiping cloth bucket, quat sanitizer solution with a concentration >400ppm. At 3-compartment sink chemical dispenser, quat sanitizer with a concentration >400ppm, with hot and warm water temperatures. After dilution of sanitizer solution, quat concentration of 200ppm. Until chemical company can repair dispenser, dilute sanitizer solution to the correct concentration of 150-400ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces .........At meat cases, door tracks with accumulation of food debris. Maintain clean. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection