| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
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Hand washing in the deli food prep area is being done in the three bay sink |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
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Hand wash sink was removed from the deli food prep area. The closes non bathroom hand wash sink is located in the back storage room- Not accessible- through closed doors |
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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(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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Bleach Sanitizer Concentration in the three bay sink was found at 0ppm- |
Bleach was added to the sink and tested at 100ppm |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Unlabeled spray bottles with liquids were observed in crates under the three bay sink |
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Priority Foundation (PF) |
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| 47,48,49 Plumbing |
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| 47,48,49 48 Plumbing installed; backflow devices |
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| 47,48,49 0080-04-09-.05(2)(b)3 Air gap sufficient between water supply outlet and flood rim level |
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The three bay sink was moved from the back storage area to the behind the front counter / deli area since the last inspection- No air gap / backflow prevention is observed. Discussed with Mr. Jay requirements of air gap and showed pictures. |
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Priority (P) |
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