| 08 Adequate handwashing sinks properly supplied and accessible |
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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 |
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Handwashing sinks in men's and women's restrooms observed not to reach the required temperature of 100F with inspector probe thermometer. Water temperature observed to reach 81F with inspector probe thermometer after running for three minutes in men's restroom and 79F in women's restroom after running for two minutes at restrooms in back of store. |
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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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Handwashing sink next to three compartment sink in deli observed not properly supplied with paper towels. |
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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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Sanitizer concentration in deli sanitizer spray bottle observed not to reach the required concentration of 150ppm for quat sanitizer with inspector and firm test strip. Sanitizer concentration observed to reach 0ppm with inspector and firm test strips. |
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Priority (P) |
0 |
| 47,48,49 Plumbing |
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| 47,48,49 48 Plumbing installed; backflow devices |
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| 47,48,49 0080-04-09-.05(2)(b)1 Plumbing system designed, constructed, and installed according to LAW |
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Liquid observed leaking onto floor from drain pipe of wash basin of three compartment sink in deli food prep area and drain pipe coming from handwashing sink in meat area when water is running. |
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Core (C) |
0 |