| 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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Handwash sink in the deli was observed with plastic containers and other items. No accessible and not used only for hand washing. |
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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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Tongs in the deli area and on the roller grill are being cleaned every 6 hours. These are food contact equipment in ambient temperature and are required to be washed rinsed and sanitized every 4 hours. |
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Priority (P) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Food employee performing food prep was observed without effective hair restraint. |
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Core (C) |
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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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Back-room area before the walk-in cooler was observed with food debri on the floor.
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Core (C) |
0 |