| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed hand towels or drying devices to be absent from deli, seafood and meat room handwashing sink stations. |
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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 yellow organic matter present on deli slicer blade guards stored as clean. *Observed white organic matter present on blades of meat tenderizer in meat department stored as clean. *Observed yellow organic matter present on band saw blade guide housing in meat department stored as clean *Observed white residue present inside nozzles of icing piping tips stored as clean in bakery dept. |
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Priority Foundation (PF) |
3 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed deli slicer cleaning frequency log was last initialed at 09AM on 11/10/25. Today's date is 11/13/25 |
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Priority (P) |
0 |
| 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 visible smears on handles of seafood department coolers/freezers. Observed excessive grease on cabinets of chicken prep area. Observed organic matter present throughout deli display case and prep cases. Observed organic matter present on seafood display case doors. |
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Core (C) |
1 |