| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed a plastic cup stored in the hand sink in kitchen. Observed a bucket of sanitizer water with wiping cloths stored in the hand sink in the ware washing area. Items were removed from the hand sinks to make them accessible. Discussed that items should not be stored in hand sinks and these sinks must only be used for hand washing. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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1. Dried food residue was observed under the blades and on the carriage of both deli style slicers in the meat department. 2. Green organic buildup was observed around the hinges of the ice maker in the seafood department. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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1. Eggs were observed sitting on a counter in the kitchen at room temperature. They were scanned with an infrared surface thermometer at 70 degrees. The PIC voluntarily discarded the eggs before an internal temperature could be obtained. 2. A walk around cooler in dairy department was scanned at 61. Foods inside this cooler were probed with a state issued and calibrated thermometer with Hot Link at 52 degrees and Cheese at 58 degrees. The PIC voluntarily discarded the out of temperature items from this cooler. 3. One meat service case was scanned with and infrared thermometer at 60 degrees. Foods in this case were probed with a state issued and calibrated thermometer with quesadilla cheese at 56 degrees, flank steak at 56 degrees, and enchilada meat at 56 degrees. The PIC voluntarily discarded all items from this case. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No thermometer was observed in the meat service cases. Facility must place thermometers in all hot holding and cold holding units. |
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Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Several live roaches were observed in the meat department around the service case. PIC states that the facility's maintenance team handles pest control. Discussed that chemicals used for pest control in retail must the used by a certified applicator. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Deli cups with no handle were observed being used as scoops in buckets of different spices. Discussed that utensils must have a handle and be stored to protect them from contamination. Handles must never touch food. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No test kits were available to check sanitizer concentration at any of the 3 compartment sinks in the firm. All test kits in the firm were expired. |
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Priority Foundation (PF) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Cold water in produce hand sinks. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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Two mops were observed stored in a bucket of mop water next to the produce 3 compartment sink. Mops must be hung to air dry between uses. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed several jackets, a cell phone, and a back pack style purse stored in the produce prep room near food items. Discussed that employee personal items must be stored away from food and equipment used in retail food service. |
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Core (C) |
0 |