| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed handwashing sink in produce department blocked by empty stocking/storage cart. |
Empty cart was stored away from handwashing sink during inspection; handwashing sink accessible. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed handwashing sink in meat department not supplied with towels/drying device. |
Paper towels were supplied to meat department handwashing sink during inspection. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Meat Department - observed yellow, dried buildup in between tenderizer blades; observed yellow dried buildup around edge of inside gasket of meat grinder; and on inside basin walls of meat grinder. |
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Priority Foundation (PF) |
3 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
not observed |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed numerous packages of single service trays, used in meat department, stored directly on back storeroom floor. Single service items should be stored 6 inches off the floor protected from contamination. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 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 3 bay warewashing sink, in produce department, soiled with brown and black buildup in second and third bays. Warewashing sink is not properly being washed, rinsed and sanitized. |
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Core (C) |
1 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
in |
Observed buildup of food residue (spilled, dried milk) on floor of dairy walk-in cooler; observed produce handwashing sink soiled with buildup of black residue, needs to be cleaned. |
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Core (C) |
0 |