| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
Handwashing sinks in deli and bakery department observed to take in excess of three minutes for water temperature to reach 100F. Water temperature started off at 60F and took approximately two minutes to reach 70F and at three minutes was 83F. Deli and bakery employees observed in active food prep and washing hands but when inspector washed hands in the same sink in took in excess of three minutes for water temperature to reach 100F. |
|
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
PIC stated that SPARK system to track slicer cleaning frequency for deli slicers stored at ambient temperature. SPARK system noted slicers 1, 2, and 3 being cleaned at 8:47AM. Inspector viewed this at 1:26PM with no slicer cleaning noted within the four hour requirement. Slicers were observed in active use. |
PIC voluntarily cleaned slicers. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Ice observed forming on cases of seafood in seafood walk-in freezer and on pints of ice cream in retail reach-in freezer. Ice is not from a potable water source and is a source of contamination. |
|
Core (C) |
0 |