| 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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Raw meat processing area- Hand sink blocked with stoppers for 3 compartment sinks, sprayer for hose system in hand sink. 5- gallon chemicals bottles in front of hand sink. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Raw meat hand sinks the soap dispenser not dispensing soap. No soap at hand sink to wash hands. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Raw meat dept. - When checking sanitizer at 3 compartment sink and hose system no sanitizer dispensing. |
Will get sanitizer from produce ware wash sink until sanitizer working properly in raw meat room. |
Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Retail cut fruit/packaged pudding cooler- Tate Pudding- made on site does not have common name of product, ingredients list. |
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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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Raw meat dept.- excessive yellow staining of direct contact to raw meat cutting boards. |
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Priority (P) |
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