| 08 Adequate handwashing sinks properly supplied and accessible |
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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 |
The hand sink in the bakery department near the three-compartment sink was blocked with food storage carts. |
The PIC made it accessible while the inspector was present. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
There was no soap at the hand sinks in the bakery department. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
There were no hand signs in the restrooms (Inspector provided signs). |
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Core (C) |
0 |
| 19,20 safe temperature holding |
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| 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 |
The macaroni and cheese (110 degrees) and mashed potatoes (108 degrees) were below 135 degrees. Food items were probed with a calibrated thermometer. |
The employee disposed of the food items. |
Priority (P) |
0 |
| 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 |
out |
Mushrooms in the produce cold holding unit that read "Keep Refrigerated" were above 41 degrees (46, 48 degrees). Food items were probed with a calibrated thermometer. |
The PIC disposed of the food items. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
A chemical degreaser was stored with food utensils. |
The employee removed the chemical and stored it with all other chemicals. |
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Food tongs were not covered /protected. |
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Core (C) |
2 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Chemical test strips were not available at the three compartment sink in the meat room. |
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Priority Foundation (PF) |
4 |
| 46 Non-food contact surfaces clean |
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| 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 |
The seafood freezer floor had trash on it. The retail cooler bottom shelves were unclean. |
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Core (C) |
2 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
The ceiling tile in the bakery was missing. The back storage area wall had holes in it. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
The men's restroom commode had an issue with flushing (furthest to the right). There was ice buildup on the walk-in cooler freezer cooling unit in the back storage area (no food items are stored underneath at this time) and in the walk-in cooler in the deli area. There were leaks from the retail coolers (maintenance was present to repair). |
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Core (C) |
2 |
| 53 Ventilation, lighting, and designated areas used |
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| 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 |
There was a phone and Bluetooth device on the food prep table in the bakery area. |
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Core (C) |
0 |