| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Noted 1 hand wash sink in the deli and the hand wash sinks in the men's and women's restrooms in the back of store to not have hot water at the time of inspection.
Note: Three other hand wash sinks in the deli/bakery area were observed to have sufficient hot water at time of inspection, only one hand wash sink in area was affected. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed 2 hand wash stations without drying devices (paper towels) at the time of inspection. One in the deli department and one in the produce department. |
PIC replaced paper towels at both hand wash sinks. |
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. |
out |
Observed 4 dirty knives stored as clean in the knife rack located in the produce department at the three compartment sink. |
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Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Noted that the produce department walk-in cooler thermometer was not operational at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 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 |
out |
Observed excessive trash and debris on the floor inside the building at the trash chute to compactor.
Observed soil build-up around the perimeter floor in the produce prep room. |
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Core (C) |
1 |