| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Prep Area Hand sink- Sink took longer then 45 seconds to get hot water. Had to turn on 3-bay sink hot water for a few minutes before hot water flowed to hand sink. |
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Priority Foundation (PF) |
1 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Retail Coolers- Firm had Medium Salsa on the retail shelf that had an expiration date of 03-01-25 at time of inspection. In store prepared food items must be discarded after 7 days at 41 degrees. |
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Priority (P) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Firm shares a 3-bay sink with Kroger in the produce prep room. During the beginning of inspection 3 bay sink was blocked off with 2 pallets of food, preventing PIC from safely retrieving sanitizer from the sanitizer dispenser. Inspector had to ask Kroger employee to move pallet for access to sanitizer. |
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Core (C) |
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