| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Hand towels were not provided at hand wash station in produce preparation room |
Hand towels were provided at hand wash sink during inspection |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Meat cuber not properly cleaned and sanitized after last day's use, dried meat residue buildup observed on cuber blades at time of inspection |
Cuber has not been in use this date, Meat personnel disassembled, cleaned, and sanitized meat cuber during inspection |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
No thermometer is provided in sour cream and cheese display cooler |
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Priority Foundation (PF) |
0 |