| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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0 |
| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
out |
When asked about the 3 compartment sink with the rinse compartment filled with water, a meat department employee stated that he uses that to rinse his hands off. |
Inspectors discussed that ware washing sinks must only be used for washing equipment and hand washing sinks must be used to wash hands. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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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 |
Dairy end cap reach in cooler and dairy display reach in coolers were scanned with an infrared thermometer. Coolers all read between 53 and 56 degrees. Foods probed with a state issued calibrated thermometer read between 43 and 56 degrees. |
PIC will discard all products in these cases. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Gaps large enough for a pen to fit through were seen at the base of the emergency exit and the double pedestrian doors in the back room. |
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Core (C) |
0 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
A meat scrapper/chopper was observed stored between the 3 compartment sink and the walk in the meat prep room. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
1. The condenser unit in the meat prep room is leaking condensation. Condensation was not leaking on to any product at the time of inspection.
2. Condensation was building up on the ceiling of the meat department walk in cooler. None was dripping yet. When scanned with an infrared thermometer the meat cooler read 56 degrees. However, other places in the meat WIC read between 40 and 43. |
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Core (C) |
0 |