| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Deli- hand sink behind warmer/deli cooler area paper towel dispenser not working and no other paper towels provided to dry hands after washing hands at this location. |
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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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seafood clean drain area at 3 bay sinks- knives still have dry organic matter on blades and were blades meet handles of knives. |
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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 |
out |
Deli- Deli meat slicer organic matter on slicer blade and blade guard areas, raw chicken breading containers ambient temperature with raw chicken inside breading container that is not in use at time of inspection. Unable to determine when last cleaning and told do not totally break down till end of day. |
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Priority (P) |
1 |
| 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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Seafood- Not setting up 3 compartment sinks correctly- set up as wash sanitize and using 3rd sink to air dry. Should be wash rinse sanitize. |
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Priority (P) |
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| 35,36 Pests & contamination |
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| 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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Dairy walk-in cooler- Several cases of food stored directly on floor.
Retail area- Displays of on the border chips stored directly on floor. |
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Core (C) |
1 |
| 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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Bakery- shelves under prep tables excessive spillage on shelves need cleaning.
Retail coolers- Tea/prepackaged produce door cooler excessive spillage on bottom shelves.
bakery- hand sink basin and soap dispenser dried color icing buildup. |
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Core (C) |
2 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Bakery- interior wall damage behind prep table at corner near storage area for bakery supplies. Tiles on wall missing/damaged/broke. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Deli- Thick grease buildup on grease pit lid on floor at deli 3 bay sink area.
Dairy walk in cooler clutter and trash on floor.
Produce processing area- clutter and trash on floor. |
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Core (C) |
0 |