| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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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 |
** No hot water in hand sink in the deli area. Water temperature was 77F after running the water for more than a minute. Inspector used probe thermometer. |
PIC voluntarily hung a sign on the sink stated don't use. |
Priority Foundation (PF) |
1 |
| 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 |
out |
** No hand washing signs posted in had sinks in deli area and next to the 3 compartment sink. |
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Core (C) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
** Build up on the bread slicer blades.
** White organic matter on sprayer misters, ceiling and on the back shelving of produce cooler.
** Grease build up on the arms spraying water inside the dish washer.
** Green build up observed on sprayer of seafood display cooler.
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Priority Foundation (PF) |
5 |
| 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 |
out |
** Commercial dishwasher observed at 104F after running the machine 3 times. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
** Employee observed testing the quat sanitizer solution while the solution was hot 111F. Manufacturer label stated solution temperature between 65F-75F. |
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Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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0 |
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
out |
** Observed cooling not process not being followed for deli sandwiches. Employee observed actively preparing sandwiches, stated she places the sandwiches straightly in the display cooler for sale after preparation. Sandwiches temperature 54. |
Employee voluntarily placed the sandwiches in the WIC for cooling. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Home chef chicken/mash potato 51F
Home chef Beef meatloaf 49F
Home chef cheese with chicken 51F
Home chef braised beef 50 F
Home chef Lasagna 64 F |
PIC voluntarily discarded all the out of temp food items during inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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0 |
| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
out |
** Dead cockroaches on traps observed behind the oven in the bakery area. |
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Core (C) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
** Employees handling food observed wearing wrist watches and necklaces. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
** Sanitizer basin observed with food residues, and filled with sanitizer before being cleaned. Employee stated the basin used for thawing chicken. |
** Employee drained the sanitizer solution and cleaned the basin during inspection. |
Core (C) |
0 |
| 47,48,49 Plumbing |
in |
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0 |
| 47,48,49 47 Hot and cold water available |
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0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
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Priority Foundation (PF) |
1 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
** Unshielded light bulbs observed above prep tables in the meat room. |
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Core (C) |
0 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
** Insufficient light in the WIC in the seafood area. |
|
Core (C) |
0 |