| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Water temperature at handwashing sinks in both unisex restrooms observed not to reach the required temperature of 100F with inspector probe thermometer. Water temperature at both handwashing sinks observed to reach a maximum temperature of 72F with inspector probe thermometer after running for four minutes. |
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Priority Foundation (PF) |
0 |
| 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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External temperature of retail produce case observed to be 55F. Three containers of TCS salad dressing with keep refrigerated on label observed not being maintained at 41F or below. Internal temperatures ranged from 47F-48F with inspector probe thermometer. |
PIC voluntarily discarded two cases of salad dressing not maintained at 41F or below. |
Priority (P) |
1 |