|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf Observed underside of cutting boards in meat department have large amounts of residue on them. Through conversation, it was determined that cutting boards are cleaned in place using soapy water and sanitizer and allowed to air dry. CDI- EHS provided education on ensuring both sides are properly cleaned and recommend using 3 bay sink for cleaning, |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. Observed meat packing trays in meat department have visible soil on them. **Less packing trays had visible soil on them** |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Cleaning needed on floors under shelves inside all walk-in coolers and freezer. Cleaning needed on tracks to deli case. Clean fan inside produce department. Minor cleaning needed in retail cases. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Clean floors, walls and ceilings throughout each department. Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT **Improvements have been made towards cleaning and as such, points have been reduced.** |