EDGIES CORNER MARKET

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee described a procedure for washing dishes involving a 1 compartment sink. Educated employee on the requirement for all food contact surfaces to be properly washed, rinsed, and sanitized in the three compartment sink.

Intermediate - Handwash sink not accessible for employee use at all times. Pepsi ice bin blocking hand wash sink. Employee moved ice bin at time of inspection. Corrected On-Site

Basic - Carbon dioxide not adequately secured in storage area.

Basic - Outer openings not protected with self-closing doors. Back door to storage area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on ice curtain inside ice machine.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee states they do not have any test strips for chlorine sanitizer bucket.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed PPM 200+. Employee poured some of the water in bucket out and added water to correct to 100ppm. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on inside of ice machine in back room.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed bleach and soap mixed in sanitizer bucket. Bleach at 200 ppm.

High Priority - Toxic substance/chemical improperly stored. Observed Clorox stored on shelf in storage next to paper nacho bowl containers.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk open for three days with no date marked on container.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.