| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No soap was available at the deli department hand washing sink. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels were available at the deli department hand washing sink. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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A bread knife and a sandwich spread knife were observe with food residue on them inside storage slots on the sandwich station prep board. Need to be cleaned. |
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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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Sanitizer water in the meat department 3 compartment sink was tested with the firm's chemical test kit at 500 ppm. Recommended level for quaternary ammonium sanitizer is 200 to 400 ppm. During the inspection the PIC directed and employee to drain some sanitizer water from the basin and add plain water to dilute it to the proper 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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Black organic build up was observed on some of the dairy department retail shelves. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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There is a leak in the hose between the water supply and the sanitizer dispenser of the meat department 3 compartment sink. This leak is running water into the wash basin of the 3 compartment sink. |
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Core (C) |
0 |