| 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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The kitchen hand sink was inaccessible. Many items were stored in front of it. The PIC directed the cook to clear out items in front of this hand sink to keep it accessible. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No soap was available at the kitchen hand sink. No soap was available in the women's restroom. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels or other single use drying devices were available at the kitchen hand sink. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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No hand washing sign was observed at the kitchen hand sink. |
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Core (C) |
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| 19,20 safe temperature holding |
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| 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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1.) Chicken quarters and whole chickens thawing in the meat department were probed with a state issued and calibrated thermometer at 65 degrees. The PIC voluntarily discarded them items. 2.) Lamb was observed stored on a prep table in the kitchen ready to be ground. This lamb was probed with a state issued and calibrated thermometer at 58 degrees. The PIC voluntarily discarded the lamb. |
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Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed whole chickens and chicken quarters thawing on the 3 compartment sink with no water running over them. Observed chicken wings in a basin of water in the 3 compartment sink thawing. Discussed approved thawing methods with PIC and butcher. |
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Core (C) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed multiple case of food stored directly on the floor in the walk in freezer. All food and single use items must be stored at least 6 inches above the floor. |
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Core (C) |
0 |