| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed used dishes stored on top of hand wash sink in ware washing area. |
PIC voluntarily removed dishes from hand wash sink to 3 compartment sink |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed firm's chlorine dishwasher sanitizer concentration below minimum 50 ppm for chlorine with dishes present inside. |
Employee voluntarily removed dishes from dishwasher and placed them at 3 compartment sink to be rewashed, rinsed, and sanitized. |
Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed employee testing quaternary ammonia sanitizer solution with chlorine sanitizer test kits. Employee was unable to demonstrate knowledge of proper concentration requirements for quaternary ammonia. |
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Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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Observed firm had pizza sauce that was opened more than 4 hours prior to inspection based on date mark label. Sauce had not been cooled to below 41 degrees or less within 4 hours when temperature was taken with inspector's probe thermometer. |
Employees/PIC voluntarily discarded pizza sauce and moved unopened sauces to walk in cooler to pre-chill prior to opening. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed multiple cheeseburgers in retail hot box that were held below 135 degrees F when temperature was taken with inspector's probe thermometer. |
All cheeseburgers had been prepared during inspection. Employee voluntarily removed cheeseburgers from hot box to be reheated to bring internal temperature above 135 degrees F. |
Priority (P) |
2 |
| 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 |
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Observed multiple deli meats, cut produce items, sauces, and sandwich meats held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
PIC/Employees voluntarily discarded all cold held for safety items held above 41 degrees F. |
Priority (P) |
1 |