| 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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Observed the handwash sink to be blocked by bakery roller carts making the sink inaccessible to wash hands. |
The PIC immediately moved the cart once notified by inspector. |
Priority Foundation (PF) |
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| 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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Observed the following food contact surfaces to be visually unclean: *Deli slicer, confirmed stored clean and not-in use, contained encrusted yellow organic matter and the back of the blade and back safety guard. *Deli soda nozzles contained pink organic matter. *Meat knife, confirmed stored clean, contained raw meat pieces. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed the Quat sanitizer spray bottle, held within the produce prep area to measure below 150 ppm (0ppm) when tested with the store's Quat sanitizer test strips. Per Manufacturer's instructions, quat ammonium sanitizer should measure between 150-400 ppm.
*Observed the bakery's high heat sanitizing dish machine to measure below 160F surface temperature. The warewash machine was stuck in wash mode for extended period of time (>10 min) on the short wash cycle which should be 3 min. and never went into rinse cycle (sanitizing mode). Ran the machine again and after 5 minutes, the PIC stopped the machine since it was apparent the machine was not working correctly. The store's and inspector's lollipop thermometers both had a maximum temperature of 130F.
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*The PIC was instructed to make a sign for employees not to use the dish machine and wash manually. PIC noted he put in a work order immediately at the exit interview. *The produce sanitizer bottle was emptied by employee. |
Priority (P) |
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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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Observed all rolling bakery carts with freshly baked goods no cover on the top of the rack (empty baking tray) to protect the food from overhead contamination. The bakery goods are unprotected as they are considered uncovered. |
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Priority (P) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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*Observed excessive grease on the floor behind the deli rotisserie oven and fryer. *Observed excessive food debris beneath the shelving in the bakery freezer. *Observed excessive food debris beneath the bakery commercial dish machine. |
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Core (C) |
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