| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Both hand-washing sinks in bakery area have automatic towel dispensers malfunctioning, with no paper towels or drying devices in the immediate area. |
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Priority Foundation (PF) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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3-compartment sinks in all departments tested at around 550 ppm. |
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Priority (P) |
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| 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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Door seals in deli meat cooler with accumulation of organic material. Reach-in cooler behind deli slicer with build-up throughout, needs deep cleaning. The slicer station with food residue and buildup on cart and around slicer. |
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Core (C) |
0 |