| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed the bakery handwashing sink was not supplied with soap as the dispenser was empty. |
The PIC brought a bottle of soap with a pump to the bakery handwashing sink. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed two in-use deli slicers stored at ambient temperature in the deli department and no documentation or time tracking stating when they started using the slicer or when the next scheduled cleaning and sanitation was due. The firm uses the Sparks system and employee admitted to not documenting the time in the system. |
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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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
* Observed 3 boxes of salad dressing stored directly on the floor in the deli meat cooler.
* Observed in the bakery department at ambient temperature, 3 bakery speed racks with fresh baked bread on top rack and no cover to protect from overhead contamination. |
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Core (C) |
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| 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. |
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Observed heavy ice build-up on the ceiling and near the condensers in the general grocery freezer. |
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Core (C) |
0 |