| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed the bakery handwashing sink to not be supplied with disposable paper towels or any other type of drying device. |
The PIC brought paper towels to the sink to dry hands. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed two in-use deli slicers stored at ambient temperature and no documentation or time tracking stating when they started using the slicer or when the next scheduled cleaning and sanitation was due. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed the meat employee not accurately test the 3-compartment sink sanitizer solution with the store's quat sanitizer test strips. Employee dipped the test strip for 2 seconds. The store's sanitizer test strip package label states to hold the strip for 10 seconds in the sanitizer solution. |
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Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed excessive ice build up on the pipes and beneath the condenser in the bakery, ice cream and general grocery freezers. |
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Core (C) |
2 |