| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Observed no soap at hand wash sink (dispenser out of order) |
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Priority Foundation (PF) |
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 items in hot holding case to have internal temperatures below 135F when tested with inspector's calibrated probe thermometer. |
Discussed adjusting hot hold unit temperature to compensate for repeated opening of doors and to regularly check internal temperatures of food items with a calibrated probe thermometer. Hot hold unit items discarded. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed PIC did not have knowledge of calibrating probe thermometer |
Inspector discussed ice water bath calibration method and provided data sheet |
Priority Foundation (PF) |
0 |