| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
** No hot water in all sinks (3 compartment sink/hand sinks), water temperatures were 78F/79F after running the water for more than 2 minutes. Inspector used probe thermometer. |
|
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
** Black build-up observed in the ice chutes of the soda fountain. |
|
Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
in |
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|
0 |
| 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 |
** Numerous food items were out of temperature, temperature range were 48F-52F. |
PIC voluntarily discarded during inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
** Grab n' go cooler was observed not work properly, temperature was 55F. |
|
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
|
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|
0 |
| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
out |
Self-service baked goods cabinet observed without an ingredients label. |
|
Core (C) |
4 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
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|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
** Quat test strips were not available. |
|
Priority Foundation (PF) |
0 |