| 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 handwashing sink in produce room blocked by a pallet of product. Handwashing sink not accessible. |
Pallet was moved during inspection, providing access to handwashing sink. |
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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Meat Department: Observed tenderizer parts, sitting in sanitizer sink compartment with other clean equipment, to have food particles on blades. |
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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 produce products in retail case, located by front entry way, not being maintained at 41F or below for food safety control. Products probed with a calibrated state thermometer were Various cut fruit bowls 46F-49F, salads 45F-50F, sour cream cups 48F. |
All food products were voluntarily pulled and discarded during inspection. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Observed no working thermometers in meat department front cases (fresh beef & fresh seafood), dairy walk-in cooler, produce retail bagged salad cooler, and other coolers throughout the store. |
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Priority Foundation (PF) |
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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 cutting board in produce department to be severely scored and not easily cleanable. |
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Priority (P) |
0 |