| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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|
0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Hand sink in deli prep area blocked with dish cloths . Meat prep area blocked with trash container |
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Priority Foundation (PF) |
1 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
slicer old dried build up , discussed using a tooth brush to clean |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Retail warmer @ 129 probed chicken sandwich @ 114 degrees |
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Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Condiment cooler @ 54 degrees probed pizza sausage @ 50 degrees (all product disposed) |
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Priority (P) |
1 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Ice build up on food products in both WIF |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
vent a hood grease build up |
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Core (C) |
0 |