| 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 back room handwashing sink to be inaccessible as there was a bar stool stored in front of the sink. |
The PIC moved the bar stool away from the sink making it accessible. |
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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Observed the following food contact surface stored unclean: Deli slicer had abundant yellow encrusted organic matter on the back side of the slicer. Per PIC, the slicer was not used today. |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed the PIC testing the Quat sanitizer bucket with the store's chlorine test strips. |
Inspector instructed PIC on proper testing of the Quat sanitizer bucket with quat sanitizer test strips. |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed the following product not maintained at 135F or above when using inspector's probe thermometer: Meatballs measured 109 to 110 stored in the front steam table. |
The PIC removed the meatballs from the steam table to be reheated in the microwave since the store just recently opened for the day. |
Priority (P) |
1 |
| 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 a box of deli paper stored directly on the floor in the back room. |
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Core (C) |
0 |