| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
The hand wash sink in the bakery area was observed being used to clean off cake decorator spraying and then using it to wash hands. This is a designated hand wash sink. |
|
Priority Foundation (PF) |
2 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Multiple stainless-steel pans in the deli area located stacked on top of each other in the "clean" area were observed with dried food debri.***The hard to clean top area of the mixer was observed with dried food particles |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The breading container in the deli where employees bread chicken and potatoes wedges is not being washed rinsed and sanitized every 4 hours after first use. This is stored in ambient temperature. |
|
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
The fruit / produce containers where cut fruit are stored were observed with "pit" marks that were observed to be discolored. These containers are not easily cleanable. |
|
Priority (P) |
0 |