| 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 |
Observed hand wash sink in meat cutting area was blocked by a prep table and non-functional display cooler, making it inaccessible. |
PIC voluntarily moved the cooler, making the handwash sink accessible. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 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 |
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Observed firm did not have an appropriate food contact surface sanitizer at beginning of inspection (firm had different types of bleach that all had fragrances or were splash less). |
PIC voluntarily obtained plain chlorine bleach in inspector's presence. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
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| 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. |
out |
Observed no test kits available to check concentration of the firm's sanitizer |
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Priority Foundation (PF) |
0 |