| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
**Observed multiple chemical spray bottles stored inside the basin of the primary produce hand washing sink |
Chemical bottles were removed during inspection |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
**Paper towels were not available at the produce hand washing sink |
|
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
**No cleaning frequency documentation was available for the in-use deli slicers numbered 3 and 4 stored at ambient room temperature |
|
Priority (P) |
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 |
**Observed a Quat chemical spray bottle labeled "KayQuat II sanitizer" to have a chemical concentration of 0ppm after testing with firm's Quat test strips |
|
Priority (P) |
0 |