| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed no paper towels or drying devices in unisex family restroom |
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Priority Foundation (PF) |
0 |
| 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 |
out |
Observed no hand wash sign in family and men's restroom |
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Core (C) |
0 |
| 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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Observed quaternary ammonia based sanitized water solution in meat cut room to have a concentration of <200ppm. |
Meat department manager made adjustments to Ecolab dispenser and new sanitized water solution was ran with concentration above 200ppm. |
Priority (P) |
1 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed TCS items in deli retail cooler outside of sushi area to have internal temperatures above 41F when checked with inspector's calibrated probe thermometer. Thermometer within case had a reading of 42F; inspector's infrared thermometer gave a reading of 50-55F |
PIC discarded all TCS items from open air retail cooler. |
Priority (P) |
1 |
| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed dried organic matter soiling front of doors on 2 door seafood cooler in meat department |
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Core (C) |
0 |