| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Noted that the hand wash sink in the Bakery Department was not supplied with paper towels at the time of inspection. |
PIC refilled the paper towel dispenser at the time of inspection. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
-Observed dry food soils on the cheese slicer blade/ framework located in the Cheese Department at the time of inspection.
Cheese slicer was stored as clean and sanitized at the three compartment sink.
|
|
Priority Foundation (PF) |
2 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed metal food prep pans in the Deli Department stored/stacked wet on a rack as clean and sanitized without allowing for complete air drying before stacking. (Wet Stacked) |
|
Core (C) |
1 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed deep cuts and scratches on a cutting board in the Produce Department at the time of inspection. Not easily cleaned. |
|
Priority (P) |
3 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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. |
out |
Observed various non-food contact surfaces throughout the inspection with an accumulation of soils.
Surfaces Included:
-Deli Department hand wash sink basin.
-Deli Department chicken prep room rolling cart.
-Deli Department full-service case interior bottom.
-Deli Department slicer framework (4 slicers).
-Seafood Department prep table bottom shelf. |
|
Core (C) |
0 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 49 Sewage and waste water disposal |
in |
|
|
|
0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
out |
Observed a significant condensate drip coming from the Bakery Department ware wash machine overhead exhaust duct work at the time of inspection. |
|
Priority (P) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed cloth aprons stored hanging from a shelving rack with cleaned and sanitized equipment and utensils in the Deli Department at the time of inspection. |
PIC relocated the aprons for proper storage at the time of inspection. |
Core (C) |
0 |