| 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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The hand sink was blocked by a cart with several boxes on it. |
The produce employee moved the cart. |
Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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Cooling is not occurring for all produce (some produce is being taken directly to the sales floor after it is cut and is not at a temperature of 41 degrees). |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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There was no thermometer available to check temperatures of cut produce (discussed with manager and employee present). |
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Priority Foundation (PF) |
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| 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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Pico de Gallo was observed stored in the walk-in cooler in a bowl uncovered. Cut watermelon was observed uncovered sitting on the cutting board in the produce room for over twenty minutes maintaining a temperature of 41-43 degrees (discussed covering items to avoid possible contamination). |
The PIC covered the Pico de Gallo and threw away the cut fruit (inspector did not ask PIC to throw anything away during this inspection-done on their own). |
Priority (P) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Knives for produce were observed sitting on the prep table, not covered/protected from contamination. |
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Core (C) |
0 |