| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
raw meat fresh case- no soap at hand sink for fresh meat prep area |
keep soap at all hand sinks. |
Priority Foundation (PF) |
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 |
out |
No handwashing sign at hand sink for seafood fresh hand sink. |
keep hand washing sign at all hand sinks. |
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 |
Raw meat room- Meat saws still have dry organic matter on inside casing and blade guard areas. |
Keep equipment clean and sanitized. |
Priority Foundation (PF) |
1 |
| 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 |
retail prepackaged coolers at entrance doors probed with state certified thermometer with temperature ranges between 48 & 51 degrees. Voluntarily pulled and discarded. |
Keep all food that are temperature controlled at 41 or below. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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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(2)(b)5 Outer Openings - Protected |
out |
back storage area- large air gaps under roll up dock doors, weatherstripping missing/damaged. At off load trailer dock pads to seal this area to not have the air gap the pads torn leaving large gaps. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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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(2)(d)16 Warewashing sink, drainboards, and warewashing machines shall be self-draining |
out |
meat room- drain board holding water not self-draining also causing drain boards to rust. |
drain area should be self-draining. |
Priority Foundation (PF) |
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 |
meat dept- 3 compartment sinks old build up need cleaning. |
keep all 3 compartment sinks clean. |
Core (C) |
0 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 49 Sewage and waste water disposal |
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0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
out |
Deli/kitchen floor drain in middle of floor at 3 compartment sink area floor drain not draining and overflowing onto floor. employees walk in the overflowing drain due to drain in center of floor at this area. Closed this area until corrected. |
all floor drains should work properly and not overflow onto floor around the drain. |
Priority (P) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Retail- open prepackaged fruit coolers at front doors not keeping product at 41 or below, freezer door seals at ice cream, Stoffers, Michelinas and frozen meals in bag not sealing properly causing ice to form or door and shelf areas. Deli/kitchen- deli meat casing leaking water onto floors. Raw meat walk in cooler door that opens out to hallway door damage leaving large area open at bottom of door. |
Make repairs as the arise. |
Core (C) |
2 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
deli/kitchen- organic build up on floor under 3 compartment sinks and at floor grease clean out. |
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Core (C) |
3 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
trash on ground around outside dumpster area, old unused equipment outside. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
out |
Brooms left on floor at bakery process area- need to store off floor |
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Core (C) |
0 |