| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed meat slicer, located in meat department, cleaned prior to inspection, soiled with meat product. ***Observed wall magnetic knife holder, in meat department, soiled with rust like substance. ***Observed clean knives stored on magnetic knife holder in meat department, soiled with rust like substance on blades. |
Slicer and knife holder were cleaned during inspection. Knives were pulled from storage, placed in sink to be washed, rinsed and sanitized, during inspection. |
Priority Foundation (PF) |
2 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed stored clean knife on wall magnetic knife holder, in meat department, with a broken tip. |
Knife was voluntarily discarded during inspection. |
Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 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 |
Observed meat department 3 compartment sink & handwashing sink to be heavily soiled in all compartments. ***Observed produce 3 compartment sink to be heavily soiled in all 3 bays of sink. No cutting had been done today (09/28). |
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Core (C) |
0 |