| 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 |
out |
Observed back deli handwashing sink not supplied with paper towels. |
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Priority Foundation (PF) |
3 |
| 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)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed no date marking system on required deli items; pizza toppings, shredded mozzarella cheese and BBQ pulled pork. Explained date marking and ways to date mark during inspection. |
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Priority (P) |
1 |
| 40,41 Utensils |
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0 |
| 40,41 40 In use utensils properly stored |
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0 |
| 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 |
Observed tongs used for dispensing pizza from hot box, sitting directly on counter, not protected from contamination. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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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. |
out |
Observed chlorine test kit on hand for quaternary sanitizer. |
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Priority Foundation (PF) |
4 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed all bays of 3 compartment sink soiled with food/brown liquid build up. |
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Core (C) |
0 |