| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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Observed no had washing signs at hand sinks in restrooms in front of store and restrooms in rear of store. |
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Core (C) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 12 Shellstock tags, parasite destruction |
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| 09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained |
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Observed previous 3 weeks of shell stock tags to not have recorded last date sold. PIC stated a new meat manager is in the meat department. |
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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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed no written procedure for cleaning of pizza slicer and cut guide in cafe area. Inspector gave suggestions on written procedures that would be acceptable |
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Priority (P) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed spray bottles in cafe area to have 0 ppm when test with firms and inspector test stripes. Inspector had firm empty bottles and refill. Once refilled PPM was still 0. Inspector noticed bottle was hot. Solution had a temperature of 106 degrees F when taken with inspector probe thermometer. Firm does have separate source of sanitizer at triple sink for cafe area to use.
*Observed triple sink and red sanitizer buckets in meat area to not have required 150 PPM sanitizer level. |
In cafe, PIC voluntarily emptied bottles and instructed employees to use sanitizer at triple sink
* In meat area, PIC voluntarily emptied triple sink and red sanitizer buckets. After refilling sink, solution tested for correct level of PPM |
Priority (P) |
0 |