| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 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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Hand signs are needed at the following handwashing sinks:
1) All restrooms including restrooms near Starbucks
2) Seafood department hand sink near two-door stainless steel freezer
3) Hand sink near the deli raw walk-in cooler
4) Hand sink near the deli backup walk-in cooler |
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Core (C) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Several cold holding items in one of the stainless steel reach-in coolers in the pickup department were observed at temperatures above 41F (select items that require refrigeration from pickup orders were probed with the state calibrated thermometer at temperatures ranging from 47-49F-inspector showed to the PIC and pickup employee that there was no airflow in the cooler, but the digital thermometer showed a temperature of 32F-swelling of Silk Almond milk at 49F, turkey and cheese lunch kit at 48F). |
The employee present began pulling food items out of the cooler to dispose of that require refrigeration. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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The pickup cooler (labeled B5) was observed at a temperature above 41F (surface thermometer warranted internal checks for food items stored in the cooler and select items checked with the state calibrated probe thermometer were at a temperature above 41F). |
Inspector showed the PIC that there was no airflow, the PIC took photographs, and did a work order at the time of observing. Inspector told employee after speaking with PIC that TCS foods would have to be disposed of and the employee began sorting through products to remove and dispose of any items that require refrigeration. |
Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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1) The entrance/exit doors had a gap, making it accessible for pest/rodent entry.
2) Receiving doors were observed with a large gap at the bottom of it that allows possible access for pest/rodent entry (doors should be completely closed when there is no delivery or sweep/brush needs to be replaced to close the gap). |
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Core (C) |
3 |
| 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... |
out |
1) Delight creamer was observed stored directly on the floor in the dairy walk-in cooler (floor unclean).
2) Black forest ham was observed stored directly on the floor in the produce room. |
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Core (C) |
0 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Meat ring scrapers were observed stored on the faucet handles of the three-compartment sink in the meat department. |
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Core (C) |
0 |
| 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 |
out |
Ice buildup was present on the frozen foods walk-in freezer cooling unit and observed at the entrance of the bakery walk-in freezer (ice not in contact with food products). |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
1) General cleaning is needed for the floors in the back stock room, dairy walk-in cooler, and meat department walk-in cooler.
2) The bottom of retail bunker cases and reach-in coolers need general cleaning. |
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Core (C) |
1 |