| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed an empty pitcher stored in the handwashing sink in the deli department.
Observed a meat saw and wash cloths stored in the handwashing sink in the meat department. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed dried red/pink food debris along the blades of multiple knives stored as clean in the meat department. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed chicken tenders and a pizza in the small "to go" warmer with internal temperatures ranging from 107F - 117F when the temperatures were taken with Inspector's probe thermometer. |
PIC voluntarily discarded all out of temperature products. |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
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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 |
Observed significant dust buildup on the fan guards in the meat prep room, meat walk-in cooler, produce walk-in cooler, and the dairy walk-in cooler.
Observed significant ice buildup along the walls and baskets of the novelty freezer. |
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Core (C) |
2 |