| 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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The hand sink in the produce prep room is not easily accessible. It is blocked by a wrapping station making it difficult to approach the sink and wash hands in it. |
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Priority Foundation (PF) |
1 |
| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 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 |
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The PIC states that produce that is processed and packed is taken directly to the retail sales floor without cooling the product below 41 degrees. |
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Priority (P) |
1 |
| 38,39 wiping cloth & washing produce |
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| 38,39 39 Washing fruits and vegetables |
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| 38,39 0080-04-09-.07(2)(d)2 Chemicals for washing of produce must be used in accordance with the manufacturer’s instructions |
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No test kits were available for ProduceMaxx produce wash. PIC stated firm uses this chemical wash when discussing produce processing procedures. |
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Priority (P) |
1 |