| 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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Observed metal tub and scrub pad in basin of deli hand sink near slicers. |
PIC removed items from hand sink and coached the deli staff. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed knives hanging as clean on mag strip in deli department to have blades soiled with greasy residue. |
PIC removed knives from mag strip and moved to 3 bay sink for cleaning. |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed prepackaged salad bowls in bunker cooler closest to entrance doors to have internal temperatures above 41F when checked with inspector's calibrated probe thermometer. Cooler unit had thermometer reading of 60F. |
PIC voluntarily discarded all 49 salads and put unit on the hub. Discussed manual temperature checks for additional safety with Fast Alert system |
Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Observed dust build up on vents for cooling units in produce cut room and walk in cooler. |
Discussed increased frequency of cleaning specifically for produce room units due to prevalence of cardboard boxes for food product as well as floral. |
Core (C) |
0 |