| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No soap was available at the hand sink in the deli/cheese service area. Firm had hand sanitizer available. Discussed that the firm must use soap when washing hands and have soap available at each sink. An employee retrieved hand soap from the retail shelves to place at all hand sinks during the inspection. |
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Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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1. All plastic bags of baked goods made in store are not labeled with the name and address of the firm, name of the food, ingredients list, allergen warnings, or quantity/weight. 2. Bags of pasta repacked in the firm are not labeled with the name and address of the firm, name of the food, allergen warning, or quantity/weight of the repacked item. |
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Priority Foundation (PF) |
5 |
| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
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Self-dispensed baked goods made in the firm are not labeled with the name or ingredients of the item. Discussed placing name and ingredient signage on the end of each tray of baked goods, or creating a sign to place on the top of each case that gives all the required labeling information. |
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Core (C) |
1 |
| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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A damp wiping cloth was observed on the deli slicer used for raw meat and a damp wiping cloth was observed on the meat band saw. Discussed with PIC that wiping cloths must be dry or stored in a bucket of sanitizer solution. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Excessive scoring was observed on the cutting board stored on the meat department prep table making it no longer easily cleanable. Discussed that this cutting board may be sanded down to be smooth and easily cleanable or needs to be replaced. |
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Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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The firm is using bleach as sanitizer at both 3 compartment sinks. The firm only had test strips for quaternary ammonium which expired on 3/1/2024. Bleach as a sanitizer requires chlorine test strips. |
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Priority Foundation (PF) |
0 |
| 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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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1. The floor in the meat department is concrete and is heavily pitted and rough making it not easily cleanable. Some floor paneling is missing from the area between the meat department and walk in coolers and needs to be repaired to be easily cleanable. 2. Several floor drains in the firm are not covered. Floor drains must be covered. |
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Core (C) |
1 |