| 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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HMS Room-The hand sink was blocked with a food cart that had assorted vegetable containers. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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There was no soap at the following handsinks:
HMS Room
Meat Room |
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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(6)(a) Food contact surfaces shall be visually clean. |
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Bakery department- The holder that stores icing tips were observed with the tips stored having white filling inside of them (located above three-compartment sink).
Cafe-Self-service ice machine shield had organic matter around it. |
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Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Retail Walk-in Cooler (next to retail frozen walk-in freezer) There were boneless, skinless chicken tenderloins stored in the walk-in cooler;not six inches above the floor.
HMS Room-Packaged sauce was observed stored directly on the floor; not six inches or above the floor. |
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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 |
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Meat and HMS Room-Scrapers were stored between the wall and three-compartment sink. |
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Core (C) |
3 |
| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Single-service trays in the bakery department were not stored inverted. There were single-service cups and lids stored on the floor in the cafe area across from the three-compartment sink. |
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Core (C) |
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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Meat room-The three-compartment sink had organic matter on it. |
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Core (C) |
1 |
| 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 |
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Demo kitchen-There was a leak at the three-compartment sink. There was a leak coming from the wall. |
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Core (C) |
2 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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The following floors were unclean and/or had trash on it:
Produce (trash)
Meat Room (unclean)
HMS Room-The hand sink had pink organic matter on it. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Cafe-Personal items were observed stored on top of pizza sauce (jacket and purse). |
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Core (C) |
1 |