| 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 hand wash sink in the deli food preparation area to have both a hand wash sign (as well as soap and paper towel dispensers), and a sign designating it as a 'Raw Poultry Prep Sink Only'. |
PIC removed the 'Raw Poultry Prep Sink Only' sign from the sink. |
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 whole carrots (with 'Keep Refrigerated' on the packaging) within the produce retail reach in cooler to be above 41F (57 to 60F) when measured with inspector's probe thermometer. |
PIC voluntarily discarded affected items. |
Priority (P) |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
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Observed outside dumpster to have both top lids open, exposing trash inside to pests. |
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Core (C) |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Observed three compartment sink in the produce staging area to be leaking directly onto the floor. No produce cutting or washing occurs in this area, so an order of closure was not issued for the area. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Observed yellow and white organic matter on the floor of the dairy walk-in cooler.
Observed red organic matter in the bottom shelf of the retail reach in cooler storing meat. |
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Core (C) |
0 |