| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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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 |
out |
The hand sink that connects the bakery and deli department did not have hot water at it (stripped handle and there are other hand sinks assessable). |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
The meat room hand sink was blocked by a trash can. The produce hand sink was blocked by a cart. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
There was no soap at the seafood prep area hand sink. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
There were no towels at the following hand sinks:
Produce
Meat
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
There were no drying devices at the produce hand sink and deli hand sink near the three-compartment sink. |
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Core (C) |
0 |
| 09,10,11,12 Approved Source |
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0 |
| 09,10,11,12 12 Shellstock tags, parasite destruction |
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0 |
| 09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained |
out |
Shell stock tag container for the shell stock was not in order and has not been maintained for the past ninety days. |
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Priority Foundation (PF) |
1 |
| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Raw chicken was stacked on top of ground beef in the walk-in cooler. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
One of the meat saws had old food residue on it and had not been in use for the day. |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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0 |
| 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 |
Eggs were observed in the middle of an isle at a temperature above 41 degrees (51, 52, 61 degrees-checked with the infrared and probe state calibrated thermometer). There were containers of shrimp and crab legs observed in a bunker case with a temperature above 41 degrees (48, 49, 51 degrees-checked with the infrared and probe state calibrated thermometer). There was Angus Beef (46 degrees) and thin cut pork chops (51 degrees) in a basket in the meat room at a temperature above 41 degrees-checked with the infrared and probe state calibrated thermometer). |
The food items were disposed of. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Chemical test strips were not available for one of the three-compartment sinks in the produce department. |
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Priority Foundation (PF) |
1 |
| 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. |
out |
The three-compartment sink in the deli department had black residue inside of it. |
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Core (C) |
1 |
| 46 Non-food contact surfaces clean |
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0 |
| 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. |
out |
The vent guards in the meat/seafood department had dust build up. |
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Core (C) |
1 |
| 51,52 Facilities |
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0 |
| 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 |
The front cover to the paper towel holder at the meat department hand sink in meat prep room was missing. The retail coolers had a leak. The seafood walk-in cooler had a leak. The produce hand sink had a leak from the white pipe. The meat room cooling unit had a leak. There was a leak in the produce room coming from the ceiling. |
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Core (C) |
3 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Retail, dairy walk-in cooler, frozen foods walk-in freezer, produce, overflow walk-in cooler, and back storage area floors had trash on it. The floor in the bakery department behind the bakery retarder had black build up on it. |
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Core (C) |
0 |