| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Handwashing sink in deli department observed not to reach the required temperature of 100F with inspector probe thermometer. Water temperature of handwashing sink observed to reach a maximum temperature of 76F with inspector probe thermometer after running for three minutes. Hot water line was turned off. |
PIC voluntarily turned on hot water line. |
Priority Foundation (PF) |
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| 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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Firm observed not utilizing a way to keep track of slicer cleaning frequency. Firm utilizes a dry erase marker to write down the time for next cleaning but had not filled it out today. |
PIC voluntarily broke down the slicer and washed rinsed and sanitized slicer. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Four chubs of opened maple ham expiring 12/16, liver loaf expiring 12/16, cherrywood ham expiring 12/15 and virginia ham expiring 12/16. Today is 12/17 and outside the 7 day date marking period. |
PIC voluntarily discarded opened chubs of deli meat outside the date marking period. |
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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Four cases of cereal observed directly on the floor without a barrier to prevent contamination. |
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Core (C) |
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