| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
out |
Observed firm had moved produce packaging area to the retail floor. Produce packaging area did not have an accessible hand wash sink. |
PIC and employee voluntarily moved all packaging supplies back to prep area where a hand wash sink was accessible. |
Priority Foundation (PF) |
0 |
| 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 |
Observed 29 packages of preserved and salted duck eggs that were all labeled keep refrigerated stored above 41 degrees F when temperature was taken with inspector's probe thermometer. Eggs were stored at ambient temperature on retail shelf. |
PIC voluntarily discarded all duck eggs that were held above 41 degrees F. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed multiple containers of cut carrots, green onions, quick-pickled vegetables, and thawed herbs without a date mark. |
PIC voluntarily discarded all non-exempt items without a date mark. |
Priority (P) |
2 |