| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Observed hot water tap not working (no water would flow when applying pressure to foot pedal for hot water, cold water foot pedal was operational) at hand wash sink in deli/bakery ware washing area. |
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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 dishes at 3 compartment sink in meat/seafood prep area in a quaternary ammonia sanitizer solution of 0 ppm. Upon closer look, the sanitizer dispenser bag was empty. |
PIC voluntarily dumped out sanitizer solution. Employee replaced empty sanitizer bag at station. Dishes were sanitized in fresh solution. |
Priority (P) |
0 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed water leaking directly on the floor at 3 compartment sinks in produce and seafood departments |
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Priority (P) |
0 |