| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
There was no hot water at the hand sink located in the bakery department (there is a hand sink accessible and within a reasonable amount of space for the department to remain operable). |
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Priority Foundation (PF) |
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 sink in the meat room was blocked by food carts with meat on them. An employee was observed using the hand sink located in the seafood department to wash fruit for the seafood display cases (discussed with PIC and employee). |
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Priority Foundation (PF) |
1 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
There were no drying devices at the deli department hand sink located near the three-compartment sink. |
The employee present supplied the sink with paper towels. |
Priority Foundation (PF) |
2 |
| 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 |
There were no hand signs in the specialty cheese department, seafood department, and public restrooms (discussed with PIC and he has plans to order). |
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Core (C) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The deli slicer was observed with meat buildup on the teeth of the slicer (showed to the PIC and he discussed it with the employees present). |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Date marking for deli meats in the display case were observed with "sell by" dates for 12/9,12/10,12/12 on 12/13/2023. |
The PIC voluntarily disposed of the food items without the inspector having to say anything and discussed it with the department manager, advising that employees should be checking dates on a daily basis to avoid holding meats for longer than seven days. |
Priority (P) |
1 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
The hand sink located in the produce room had a leak when water was turned on. The mop sink was observed clogged up with water. |
The mop sink was unclogged by an employee. |
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
The produce area needs to improve housekeeping. General cleaning is needed in the receiving and stock rooms. The floor in the deli walk-in freezer was unclean with food items and other debris near and under the shelves. The retail meat cases had spillage under the racks and there was food debris under the retail racks of novelty and frozen pie crusts. |
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Core (C) |
1 |