| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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One hand wash sink in bakery department did not have hand towels available at time of inspection. |
Management replaced batteries in hand towel dispenser sensor during inspection, hand towels were made available during inspection. |
Priority Foundation (PF) |
0 |
| 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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One deli meat slicer in deli department was observed to not be properly cleaned and sanitized, dried meat residue buildup on slicer blade and blade guard observed at time of inspection. Slicer had not been in use this date; dried meat residue buildup was from previous day's use. |
Deli personnel disassembled, cleaned, and sanitized slicer during inspection. |
Priority (P) |
2 |
| 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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Automatic dish machine in deli department is not meeting sufficient temperature during final rinse for hot water sanitizing of equipment. Three cycles ran on dish machine with maximum temperature registering 154.6 to 158.9 degrees F with TDA probe dish washer thermometer during inspection. A minimum temperature of 160 degrees F must be achieved for dish surface to be properly sanitized. |
Management stated that a work order will be placed on dish machine and manual sanitizing will be performed for all equipment washed in dish machine until serviced. |
Priority (P) |
1 |
| 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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Outer opening is not properly protected to prevent possible pest entry. A large gap was observed underneath receiving door in stock room area at time of inspection. |
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Core (C) |
0 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Employee working in Murray's Cheese Shop preparation area with facial hair was observed to not be wearing an appropriate beard restraint during inspection. |
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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)(b) Physical facilities shall be cleaned as often as necessary |
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Floor drain at deli ware wash sink is heavily soiled with old food debris buildup---Floor drains at Murray's Cheese Shop ware wash sink and hand wash sink are not clean, excessive black residue buildup inside drains. |
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Core (C) |
2 |