| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
No soap was available at the meat department hand sink. |
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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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1.) Dried food residue was observed on the end weight, carriage, and blade of both deli slicers. 2.) Dried food residue was observed inside the upper and lower chambers of the meat band saw. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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The retail produce cooler was scanned with an infrared surface thermometer at 49 degrees. Most of the items in this cooler are whole produce that does not require refrigeration. Some dairy products were displayed in this cooler. Items were probed with a state issued and calibrated thermometer. Caramel Flan 52 degrees. Gelatin dessert 49 degrees. Pudding cup 50 degrees. This cooler has a digital thermometer and two analog thermometers attached to it that all read 49 degrees. The PIC voluntarily disposed of all products requiring refrigeration in this cooler. |
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Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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An excessive level of flying insects (gnats) were observed in the room with the 3 compartment sink and meat band saw. |
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Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Deep gouges were observed on two cutting boards in the meat department. These cutting boards are no longer easily cleanable. |
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Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No test kits were available to check sanitizer levels at the 3 compartment sink. |
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Priority Foundation (PF) |
4 |