| 08 Adequate handwashing sinks properly supplied and accessible |
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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 |
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Observed handwash sink in deli area not reaching 100 degrees F when temperature was taken with inspector's probe thermometer. Maximum temperature reached was 70 degrees F. |
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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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Observed times exceeding four hours on cleaning log for meat slicers in deli and meat department (times ranged from 4.25 hours to over 5.25 hours from 4/8/23 to present) |
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Priority (P) |
0 |
| 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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Observed heat sanitizing dishwasher in bakery only reaching 109 degrees F when temperature was taken with inspector's lollipop thermometer. |
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Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
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Observed no ingredient information available for any baked goods inside of bakery self service case. |
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Core (C) |
0 |