| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed deli handwashing sink and bakery handwashing sink not supplied with hand towels/drying device. |
Deli handwashing sink and bakery handwashing sink were supplied with towels during inspection. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed blade on meat slicer, located in meat department, soiled with dried meat product. Per discussion with Andrew, Meat Department Manager, slicer had not been used prior to inspection. |
|
Priority Foundation (PF) |
2 |
| 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 |
out |
Observed deli sanitizer bottle, used for sanitizing deli slicers, containing sanitizer testing at 0 ppm. Upon further investigation, it was determined that the sanitizer dispenser in deli 3 compartment sink area was not dispensing sanitizer solution properly. Eco Lab was called during inspection, and sanitizer for the bottle was retrieved at the bakery 3 compartment sanitizer dispenser. Sanitizer tested at 200ppm from bakery dispenser. |
|
Priority (P) |
0 |