| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed the handwashing sink to be inaccessible in the front juicing prep area due to a large stainless-steel bowl was inside the sink. |
The PIC removed the bowl from the sink. |
Priority Foundation (PF) |
0 |
| 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 the following food contact surfaces to be visually unclean:
*Observed the ice machine located in the back room to have black organic matter on both sides of the deflector shield.
*Observed in the interior of the juice machine to have orange/yellow build up on the metal teeth (upper and lower cups). Juice machine was confirmed stored clean and not yet used today. |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed the juice machine, stored at ambient temperature, is not being cleaned and sanitized every 4 hours. Employee states they do not track the time when they start or when it should be cleaned but clean it after lunch. Additionally, they only sanitize the metal component cups (teeth that cut the oranges) and do not wash them. However, they do clean and sanitize the plastic components. The SSOP for the juicer says to wash/rinse/sanitize all components including the teeth. |
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Priority (P) |
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 |
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Observed the Quat sanitizer spray bottle, held within the deli prep area (HMS) to measure below 150 PPM when tested with the store's Quat sanitizer test strips. Per Manufacturer's instructions, quat ammonium sanitizer for Kay Quat II should measure between 150-400 PPM. |
PIC emptied contents of sanitizer bottle. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed no date marking for open TCS foods held in containers in the cafe's pizza prep cooler. Products included container of cut ham, sausage crumbles, cheeses, several containers of hot dogs, etc. |
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Priority (P) |
0 |