| 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 |
out |
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Priority Foundation (PF) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
No date marking on any open chubs of deli meats |
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Priority (P) |
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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
No test strips for chlorine sanitizer |
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Priority Foundation (PF) |
1 |
| 46 Non-food contact surfaces clean |
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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 |
Excessive grease build up on vent a hood,, grease dripping , Dust on vent fan guards and ceiling in WIC |
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Core (C) |
2 |
| 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 |
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Hot water turned off at hand sink ...... due to a leak .. employee was able to turn water on .. Facility must have running hot and cold water at each hand sink |
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Priority Foundation (PF) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Excessive grease build up on walls and prep room cabinets |
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Core (C) |
1 |