| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed no hand towels/dryer available inside Meat Department at only hand sink. Only 1 employee was currently working in the meat department with managers off or on break. When PIC was asked how long the paper towels had been out, they replied that they did not know. |
PIC from Chicken Room was able to get paper towels loaded into the dispenser. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed low sanitizer (50 ppm) inside the Meat department and Bakery department which registered at (00ppm) |
Refilled buckets with good sanitizer and replaced by PICs. |
Priority (P) |
1 |
| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Observed single serve salad containers used in active food preparation at the time; sitting out, uncovered, and on top of a dusty Blast Chiller inside the Food/Meat Preparation room. |
Please insure that all single serve items are stored away from areas of contamination.
PIC threw containers away during inspection. |
Core (C) |
0 |