| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels or hand dryers in either rest room. |
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Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
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0 |
| 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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Various items in deli warmer probed with calibrated thermometer at 109 - 123F, all should be maintained at 135 or above. Three ssg/egg biscuits probed at 122 - 125; bacon/egg biscuit 109; tenderloin/egg sandwich 123. |
Out of temperature biscuits were removed voluntarily for disposal. |
Priority (P) |
1 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No thermometer available in retail cooler with Tropicana juices (juices - 39F). |
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Priority Foundation (PF) |
0 |
| 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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Uncovered tray of food items in chest freezer. |
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Priority (P) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
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0 |
| 50 0080-04-09-.06(3)(b)2 Toilet tissue available in toilet room |
out |
No toilet tissue available in men's rest room. |
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Priority Foundation (PF) |
0 |