| 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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The hand sink in the ware washing area was blocked by a stack of drink cases. Hand sinks should always remain stocked and accessible with nothing in the sink. |
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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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Pink build up was observed on the ice maker deflector shield. |
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Priority Foundation (PF) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Several opened chubs of ready to eat deli meats were observed with date marking allowing more than 6 days after opening before discarding. Ready to eat deli meats must be date marked to discard 6 days after the date of opening. All opening dates marked on the deli meats were within the 7 day date marking limit. The PIC corrected the labels to reflect a 7 day discard date for these items. |
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Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Raw chicken was observed thawing in the 3 compartment sink in a basin of ice water. Thawing must occur in refrigeration under 41 degrees or by submerging the food to be thawed in cool running water. |
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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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Chlorine test strips were observed in the firm. Firm is using a quaternary ammonium sanitizer and needs test strips for the proper sanitizer. |
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Priority Foundation (PF) |
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