| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed meat department handwashing sink being used for storing soiled items. Observed a soiled cutting knife, soiled cotton towel, and a soiled meat scraper stored in basin of handwashing sink. Knife and scraper were soiled with raw meat product. A handwashing sink should be used only for washing hands. |
Items were removed from handwashing sink during inspection and placed in 3 compartment sink. |
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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Observed meat department handwashing sink not supplied with towels. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Observed Raw Ground Turkey stored above ready to eat deli cheese slices in the retail meat case. |
Ground Turkey was stored away from deli cheese slices; deli cheese slices were moved to top retail shelf alongside other ready to eat items during inspection. |
Priority (P) |
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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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Observed in deli department: clean dishes stored on shelf covered in flour (under a deli prep table); clean bowl and colander stored on shelf soiled with some grease buildup (under a deli prep table); observed clean utensils and buckets stored on dusty plastic shelf covers on the deli 6 tier storage rack. Observed meat department cutting boards soiled with a black buildup in scores and around edges. |
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Priority Foundation (PF) |
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