| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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The hand sink in the Deli next to the 3-bay sink and the hand sink in the Seafood dept next to the 3-bay sink were observed to not be supplied with soap. |
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Priority Foundation (PF) |
0 |
| 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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The auto dish machine was ran two times; the first run registered a surface temperature of 154*F on the TDA lollipop thermometer, and the second registered a surface temperature of 147*F on the TDA lollipop thermometer. Surface temperature must reach 160*F or above for proper sanitation. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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2 breakfast burritos and 4 corn dogs in the hot holding display case of the food service area internally checked with a TDA probe thermometer were observed to have an internal temperature between 124*F and 128*F. |
Management discarded product during inspection. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Deli meat turkey in the retail display case was observed to have one sticker with an expiration date of 6/23/24 and a second sticker was placed on the bag with an expiration date of 6/30/24. |
Management discarded product during inspection. |
Priority (P) |
2 |