| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed dirty knives stored in basin of hand sink in bakery |
PIC voluntarily removed knives from hand sink |
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 |
Observed hand signs not available in restrooms |
Inspector provided hand wash signs |
Core (C) |
0 |
| 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 knife blades soiled with dry pink/white organic matter hung as clean in meat department
**Observed gray/white organic slime soiling sprayer heads in retail produce area |
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Priority Foundation (PF) |
1 |
| 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 |
out |
Observed spray bottle in meat department to have concentration of 0ppm |
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Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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 |
*Observed dried food residue soiling front of cabinets in deli and meat prep areas
**Observed heavy dust build up on intake vents of walk in cooler and cut room cooling units in Produce department |
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Core (C) |
1 |