| 04,05 Hygiene |
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0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Observed employee chewing gum and blowing bubbles with the gum in bakery prep area while food was being prepared. |
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Priority (P) |
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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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Observed greasy brown buildup on the inside of scoops used for hot bar that were stored clean at three compartment sink. |
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Priority Foundation (PF) |
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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 employee cleaning deli slicer by scraping out loose debris and then spraying with regular quaternary ammonia sanitizer. The sanitizer requires a wash/rinse step before being applied (this is not a sanitizer and detergent combination cleaner, it is just a food contact sanitizer) |
Employee voluntarily obtained some detergent to clean the slicer prior to sanitizing. |
Priority (P) |
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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)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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Observed multiple brooms, duster mops, and squeegees stored directly on the floor in the bakery, produce, and back storage areas. |
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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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Observed employee water bottles stored above cases of bananas in produce, and above cases of ham and salmon in meat department. |
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Core (C) |
0 |