| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed deli handwashing sink had a brown food substance in sink. Handwashing sink is for handwashing purposes only. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Tested sanitizer during inspection, sanitizer register 0 ppm, and had a water temperature of 108F. Water for sanitizer should be at room temperature/cool to the touch. |
Sanitizer was remade during inspection. Sanitizer tested at 300ppm and had a temperature of 80F |
Priority Foundation (PF) |
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| 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 |
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Observed breakfast biscuits in hot case not being maintained at 135F or above for food safety control. Food probed with a calibrated state thermometer were 8, SEC/SE Biscuits 120F-126F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
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| 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. |
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Observed groceries on retail shelving to be dusty. |
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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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Observed vent cover missing from wall vent leading to roof. |
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Core (C) |
0 |