| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(c)1 Handwashing sinks are installed according to the capacity of preparation areas |
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Handwashing sink in food prep area observed not to reach the required temperature of 100F after running for four minutes. Water temperature reached a maximum temperature of 88F with inspector probe thermometer. PIC had just filled three compartment sink and hot water capacity can not keep up. At end of inspection after approximately 45 minutes, the water temperature required 100F with inspector probe thermometer. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Encrusted brown organic matter observed on blade of can opener on prep table.
**Encrusted white organic matter observed inside ice chute of drive thru soda fountain machine. |
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Priority Foundation (PF) |
0 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Opened containers of ham, bologna, turkey and two opened packages of creamer observed without a date indicating when the package was originally opened. |
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Priority (P) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Two employees observed in active food prep with hair uncovered. |
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Core (C) |
2 |
| 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. |
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Shelves in retail walk-in cooler observed with excessive build-up of white/brown organic matter. |
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Core (C) |
0 |