| 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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The hand sink in the produce prep room is not easily accessible. It is blocked by a wrapping station making it difficult to wash hands. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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The firm is not properly cooling produce to 41 degrees or less after cutting and packing it. This is evidenced by all of the coolers used to display processed produce for sale are within proper temperatures. Some processed produce read below 41 degrees in these coolers. After cutting and packing produce it must be cooled down to 41 degrees or below within 4 hours before offering the cut produce for retail sale. |
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| 38,39 wiping cloth & washing produce |
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| 38,39 39 Washing fruits and vegetables |
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| 38,39 0080-04-09-.07(2)(d)2 Chemicals for washing of produce must be used in accordance with the manufacturer’s instructions |
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The firm is using ProduceMaxx to wash produce before processing. The firm does not have test strips to check the concentration of this chemical wash. |
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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)(a) Maintained in good repair |
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1. The hand sink in the produce prep room is separating from the wall and leaking from the drain pipes. Needs repair. 2. There is a leak in the 3 compartment sink and it drains water onto the floor. The faucets for the 3 compartment sink is also not long enough to reach all 3 basins of the sink. |
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