| 08 Adequate handwashing sinks properly supplied and accessible |
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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 |
Observed hand sink in hot prep area had bucket in basin; hand sink in fruit cutting area had ice cream scoop in basin |
PIC removed items blocking hand sink basins |
Priority Foundation (PF) |
0 |
| 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. |
out |
*Observed multiple knives stored on mag strips in different areas of the kitchen soiled with organic matter
*Observed onion residue on chopper |
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Priority Foundation (PF) |
3 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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| 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 |
Observed cut fruit in display cooler in ice cream shop area to have internal temperatures above 41F when checked with inspector's calibrated probe thermometer. |
PIC discarded all cut fruits from cooler; cooler was in temp at the bottom, but fruits were stored near the top to prevent freezing damage. |
Priority (P) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed wet nesting of large metal pans on drying rack |
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Core (C) |
0 |