| 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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Multiple hand washing stations had empty paper towel dispensers |
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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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Multiple deli slicers in use, with wipe down routine verbalized "as needed/every hour", but breakdown and full clean only completed once daily...educated on need for breakdown/cleaning every 4 hours |
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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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Organic residue on tops of chicken baking ovens, shelves located in retail meat case in need of cleaning, moderate amount offrozen potato pieces found in freezer, dried dog food located on bottom shelf of dog food aisle; wall in produce walk in has black organic matter buildup; black organic matter also located in dairy walk in on a/c units. |
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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(5)(b) Physical facilities shall be cleaned as often as necessary |
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Mop sink in back storage area has obstructed drain; debris blocking drain; mop sink in deli has dry broom inside and obstructing use |
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Core (C) |
0 |