| 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 |
The hot water located at the hand sink in the seafood department requires the three-compartment sink water to be on to heat properly (Repeat violation-ten days given to correct the issue). |
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Priority Foundation (PF) |
1 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
1) The hand sink located in the produce department was blocked by a cart.
2) A spatula was observed stored in the hand sink located in the deli department. |
The PIC moved the cart and the spatula was removed. |
Priority Foundation (PF) |
4 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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There were no drying devices at the hand sink located in the meat room and produce department. |
The PIC supplied sinks with paper towels. |
Priority Foundation (PF) |
0 |
| 09,10,11,12 Approved Source |
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0 |
| 09,10,11,12 12 Shellstock tags, parasite destruction |
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| 09,10,11,12 0080-04-09-.03(2)(b)8 Shell stock Identification with harvester tag |
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Shell stock tags were not available for shellfish (Firm is now using electronic device but was not able to access the information). |
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Priority Foundation (PF) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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There was no date marking system in place for sliced honey turkey breast and Kretschmar ham. |
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Priority (P) |
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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)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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1) Glass cleaner was stored next to seasonings on a food prep cart in the deli department.
2) Clorox was observed stored above baking trays on a food prep cart in the deli department. |
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Priority Foundation (PF) |
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 |
The hand sink in the bakery department had a leak coming from the pipe when hot water is turned on. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
1) Floors in the following departments had debris and trash present:
1) Deli department
2) Bakery walk-in cooler
3) Meat walk-in cooler
4) Pickup walk-in cooler and freezer
5) Back stock room area
2) There was debris present at the bottom of the retail reach-in novelty freezer and open bunker cases were frozen fries and orange juice is stored. |
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Core (C) |
2 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
There was clutter in the deli/bakery walk-in freezer. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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The light intensity in the dairy walk-in cooler was not sufficient-observed no lighting on one end of the cooler and inspector tried both light switches. |
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Core (C) |
1 |