| 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 dedicated handwashing sink located in the Murray's cheese kiosk to be blocked by a large garbage can making the sink inaccessible. |
The PIC immediately rolled the garbage can away from the 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)(a) Food contact surfaces shall be visually clean. |
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The following food contact surfaces were observed to be visually unclean: Observed deli slicer with plastic cover over it and plugged in, confirmed not in use, had visible yellow encrusted debris on the back of the blade. Observed in the seafood department, three knives with food debris stored clean on the magnetic knife holder above the 3-compartment sink. |
Inspector spoke to 'Lock out/Tag' out of equipment.
Seafood employee pulled all knives down to be washed and sanitized. |
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 Murray cheese quat sanitizer spray bottle and the seafood 3-compartment sink with quat solution to measure 0 PPM when tested with the store's Quat sanitizer test strips. Per Manufacturer's instructions, quat ammonium sanitizer should measure between 150-400 ppm. However, the store's QT-10 test strips have only 100, 200, 300, 400 ppm on the color chart. Therefore, an acceptable range with the firm's test strips is 200-400PPM. |
The cheese kiosk would not dispense correctly and the PIC put in a work order for the sanitizer dispenser. The seafood employee discarded contents and made a fresh sanitizer solution in the 3-compartment sink testing at 200 PPM. |
Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed the Murray cheese employee testing the sanitizer spray bottle and holding the test strip in the solution for only 1 second and then comparing the color to the test kit chart. The firm's sanitizer test kit specifically says to 'hold the test strip for 10 seconds' in the sanitizer solution. |
Upon request, employee retested the sanitizer solution correctly. |
Priority Foundation (PF) |
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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... |
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*Observed in the bakery walk-in freezer (brownies, icing) and general grocery walk-in freezer (protein) boxes of food stored directly on the floor without a barrier to prevent contamination. *Observed the bakery rolling rack with fresh baked bread without a cover on top rack to prevent from overhead contamination. |
PIC placed a baking sheet on the top of the bakery rolling rack. |
Core (C) |
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