| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Observed no hand soap present at handwashing sink in produce prep area. |
PIC took hand soap from retail floor and placed at hand sink. |
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed raw chorizo stored above tortillas in retail egg cooler. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed cutting boards in produce prep area with brown organic matter present. |
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Priority Foundation (PF) |
1 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed cut watermelon with no datemarking and cut produce with discard dates exceeding 6 days beyond creation, example cut Japanese mountain potato with preparation date of 08/23/25 and discard date of 11/21/25. Produce dates for in house cut items throughout produce section had similar date marks exceeding 7-day total. |
PIC spoke to staff who was allowed to label the cut watermelon with prep date of 08/26/25 and discard date of 09/01/25. PIC instructed staff to change discard dates on label machine to reflect 6+1 date requirements. |
Priority (P) |
1 |