| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
**After continuously running for over 90 seconds, the kitchen hand washing sink's hot water reached a maximum temperature of 85F with state calibrated probe thermometer. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
**Improper sanitizer testing was observed. During demonstration, employee was observed dipping a Quat test strip into a Quat solution for 1 second. The solution temperature was 95F. Manufacturing instructions state to hold the test strip for 90 seconds. Using warm water was discussed. |
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Priority Foundation (PF) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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0 |
| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
out |
**Observed heavy build-up of old grease on the oil containers and surrounding ground area outside of the back door. |
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Core (C) |
1 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
**Observed heavy build-up and disorganization of items outside of the back door including pallets, debris, baskets, and old displays creating pest harborage points |
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Core (C) |
0 |