08 Adequate handwashing sinks properly supplied and accessible |
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0 |
08 0080-04-09-.05(2)(c)1 Handwashing sinks are installed according to the capacity of preparation areas |
out |
no hand sink installed at deli warmer area or deli slicers area. One hand sink at ware wash sink with a door ( 2 separate rooms ) |
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Priority Foundation (PF) |
0 |
08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
no soap at meat prep hand sink |
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Priority Foundation (PF) |
0 |
14 Food contact surfaces; clean and sanitized |
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14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Tongs hanging at roltester old food build up |
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Priority Foundation (PF) |
0 |
14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Sanitizer tested @ 100 ppm No sanitizer Despencer not working, No sanitizer being used |
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Priority Foundation (PF) |
1 |
19,20 safe temperature holding |
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0 |
19,20 20 Cold holding temperature |
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0 |
19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Deli stock on cart over 48 degrees
goat cheese @
salami& cheese @
soup @ all disposed |
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Priority (P) |
0 |
44,45 Utensils and equipment |
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0 |
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. |
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No test strips in meat department |
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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 |
Vent guards in meat cooler, and produce cooler. Missing brushes at back loading dock. |
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Core (C) |
1 |