| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed two different employees enter into meat department to prepare customers order and failing to properly wash hands after operating cash registers. Employees must properly wash hands once returning to food prep area. |
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Priority (P) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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Observed a case of pickled veggies on the retail counter, that comes from a facility that is not permitted and inspected. It appears product is made at a domestic kitchen and is not properly labeled. |
All product removed from shelf at time of inspection. |
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| 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 meat slicer and band saw not properly cleaned and sanitized. Observed old product residue build up on both pieces of equipment. The employee stated equipment had not been used today. |
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Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed all cutting boards rough and scorned. The boards are not a smooth and cleanable surface. |
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Priority (P) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 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 |
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Observed sewage/water coming up from the floor drain at the warewash sink that is pooling throughout the floor in the meat department. |
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Priority (P) |
0 |