| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Slicer 4 in the deli was observed to have build up and seal damage at time of inspection, not properly cleaned and sanitized. |
Slicer was cleaned during the inspection. |
Priority (P) |
0 |
| 32 Approved thawing methods |
in |
|
|
|
0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Sushi imitation crab was observed to be thawing in a container of water on the counter at time of inspection, Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
No chemical test strips observed to be available at time of inspection in the bakery to verify sanitizer concentration. |
|
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
The product wrapping station in the produce department observed to have debris build up at time of inspection, not properly cleaned. Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
Produce wrapping station cleaned during the inspection. |
Core (C) |
2 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
The hand wash sink in the bakery observed to not be draining, standing water observed at time of inspection. |
|
Core (C) |
0 |