|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12; Core - Hot/tempered water was 73-76F at most bathroom handsinks at back and front of store. Hot water of at least 100F shall be provided at all handsinks. Increase hot/tempered water to 100F at handsinks. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14; Core - Interiors of sanitizing sink of 4-compartment sink had large soil build-up. Warewashing facilities shall be kept clean to prevent recontamination of clean equipment and utensils. Increase cleaning frequency of 4-comp sink. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C); Core - Observed some soiled shelving and speed racks in walk-in coolers and market preparation areas. Large packing and labeling machine had old food debris and soil/particle build-up in interiors and conveyor areas. Small plastic wrap station had soiled/particle build-up. Equipment and utensil nonfood contact surfaces shall be kept clean. Increase cleaning frequency of surfaces/equipment above. |