| 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 |
Observed no hot water for handwashing sink located next to seafood prep sink.
Hot water had been turned off due to constant leak. Second handwashing sink available in seafood area had hot running water. |
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Priority Foundation (PF) |
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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 |
out |
Observed back deli handwashing sink, located next to 3 compartment sink, soiled with food debris particles. Deli member had used sink to dump chicken juice off pan. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed front deli handwashing sink, located next to oven, not supplied with towels. Per PIC, a ticket had been submitted to have a paper towel dispenser installed at the hand sink; Observe hand washing sink, located next to deli 3 compartment sink, not supplied with towels. |
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Priority Foundation (PF) |
0 |
| 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 ice deflector shield for bulk ice machine in seafood department soiled with a pink slimy substance along edge of deflector shield. Observed clean slicer parts and other utensils stored in a white plastic container/tub that was soiled with dried food debris and buildup. This white container/tub was located on drying shelf of the meat department 3 compartment sink. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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During the inspection, a discussion was had with 2 deli team members on slicer cleaning. First team member stated that at the end of the day for the final cleaning she dries the slicer after sanitizing; second deli team member uses plain water to clean slicer in between uses. Sanitizer should be used to clean slicer when needed (in between use); after slicer is washed rinsed and sanitized, the sanitized equipment should be allowed to air dry. |
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Priority (P) |
2 |
| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed food product in deli hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer were mac n cheese 109F, mashed potatoes 105F, and gravy 99F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
0 |