| 14 Food contact surfaces; clean and sanitized |
in |
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|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Raw meat dept- Knives hanging on knife holder above 3 bay sink area on wall organic matter on handles and blade areas that are attached to handles.
Produce retail area- Hanging Bowl for customer to use at scale area excessive dry organic matter on inside area of bowl. |
Washed and sanitize the bowl for scale while inspector still on location. |
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Produce dept- When discussing with produce employee about washing utensils and equipment stated only wash and rinse no sanitizer being used. |
Inspector trained employee on proper wash rinse and sanitize. |
Priority (P) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Produce dept.- Storing sleeves of foam trays on floor in walk in produce cooler and on floor between hand sink and prep table. |
moved sleeves of food trays off floor while inspector still on location. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
out |
Produce dept.- When filling sinks with water to properly wash/rise sanitize the seals bad in sinks at bottom of sinks causing the water from one sink to flow into the middle sink of the ware wash sinks. |
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Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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 |
Retail raw meat cooler- Wall areas of cooler excessive organic buildup.
Raw meat cutting room- organic buildup on wall behind 3 compartment sinks. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Produce dept- Water lines leaking under hand sink. Also dispensing chemical hoses leaking at produce 3 compartment sinks. |
|
Core (C) |
0 |