08 Adequate handwashing sinks properly supplied and accessible |
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0 |
08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
Hot water only reached 74-80 degrees Closure issued to deli prep area ... |
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Priority Foundation (PF) |
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08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
no paper towels at produce hand sink |
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Priority Foundation (PF) |
0 |
14 Food contact surfaces; clean and sanitized |
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0 |
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed old food build up dried on deli slicer ( pic) |
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Priority (P) |
0 |
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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3 open deli chubs discard date 7/9/2024 |
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Priority (P) |
0 |
24,25 Chemical hazards |
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24,25 25 Chemicals identified, stored, and used |
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24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Deli sanitizer tested over 400 ppm |
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Priority (P) |
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35,36 Pests & contamination |
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0 |
35,36 36 Contamination prevented during food preparation, storage or display |
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35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Cases of food products stored directly on floor in WIF |
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Core (C) |
0 |
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. |
out |
tongs hanging at warmer not covered or protected |
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Core (C) |
0 |
40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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knife stored at hang sink |
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Core (C) |
0 |
46 Non-food contact surfaces clean |
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46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Vent guards in WIC in deli Excessive dust build up needs cleaning |
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Core (C) |
1 |
51,52 Facilities |
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0 |
51,52 52 Physical facilities installed, maintained, clean |
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0 |
51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Floor drains in deli old food build up |
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Core (C) |
1 |