| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
out |
Observed no handwashing sink located in the meat department. Meat department dispenses meat from meat case and cuts meat. Department was recently moved to an area away from deli, and handwashing sink has not been installed. |
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Priority Foundation (PF) |
0 |
| 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)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed a bucket of homemade salsa verde with a date mark of 11/18/23. |
Salsa verde was voluntarily discarded during inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed toxic chemicals, 1 partial bottle of rubbing alcohol and 1 partial bottle of hydrogen peroxide stored on the shelf, in the deli storage room, with food products and single service food containers. |
Bottles of toxic chemicals were removed from storage shelf during inspection. |
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed a large frozen rack of ribs stored on the floor of the deli walk in freezer. Food should be stored 6 inches off the floor. |
Frozen ribs were stored off the floor during inspection. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed no test kits on hand for chlorine sanitizer in both the deli kitchen and the meat department. |
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Priority Foundation (PF) |
2 |