| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
Observed handwash sink in men's restroom, to measure 93F, after running for two minutes, when checked with Inspector's probe thermometer. Checked twice, and 93F was the highest reading.
All other sinks reached 100F. |
PIC did voluntarily adjust the water heater setting. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
in |
*Observed the following items in the deli/produce area, to not be visually clean: large table mount can opener, with yellow organic build up on the blade, two vegetable peelers with white organic matter on the blades, cutting boards with essive scoring and brown/black organic build up.
*Observed the following items in the meat cutting room to not be visually clean: knives with brown organic matter build up where the blade meets the handle, stored as clean. |
Employees voluntarily moved all items to ware washing for proper washing. |
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed meat department employee test sanitizer at 95F, this is out the 65F-75F, temperature for proper testing listed on the test strips, by manufacture. |
Employee did voluntarily drain the sanitizer water and replace it. Small amount of sanitizer cooled and retested. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed the following TCS items on the retail floor, being held above 41F: Marzetti Garlic, Herb and Cheese Spread (50F), Cups of cut fruit orange(46F) and strawberry (48F-49F). |
PIC did voluntarily discard all out of temperature items into dumpster and poured bleach on them. |
Priority (P) |
0 |
| 30,31 Food temp controls |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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0 |
| 30,31 0080-04-09-.03(5)(a)1 Stored frozen foods shall be maintained frozen |
out |
Observed items in ice cream freezer to be soft to the touch. See chart above. |
PIC did voluntarily discard all items, except otter pops, into the dumpster and coat them with bleach. |
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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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. |
out |
Observed white organic matter on the shelves in the retail dairy cooler.
*Observed debris and food under the wiring shelving/on lowest shelf in several locations in the retail area, especially chip isle. |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed missing ceiling tiles in back storage area.
*Observed several ceiling tiles with black/gray/pink organic matter by the Dairy Walk in Cooler.
*Observed gray/black organic matter on the walls and ceiling at the doors for both Dairy Walk in Cooler and the Walk in Freezer. |
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Core (C) |
1 |