| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Trash can in front of the hand sink in the meat department area. |
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Priority Foundation (PF) |
0 |
| 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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Deli slicer is dirty with food build up present on the back blade area |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The deli slicer is not clean with in the 4 hours window. |
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Priority (P) |
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. |
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Vent guards are dusty and has oil build up present. |
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Core (C) |
0 |