| 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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ware wash hand sink has no paper towels |
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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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ware wash sink has no soap |
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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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warmer is not hot enough, it is on high and running about 120 degrees****Wings are 120 degrees, sausage and biscuits 121 degrees, CB 123 degrees
All product is being disposed of due to temperature abuse. 3 sausage and bisuits, 4 CB and about a dozen wings being disposed of. |
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Priority (P) |
1 |
| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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using boxes as shelves for chip by chip company, soiled and not easily cleanable*** |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
out |
toilet needs cleaning in men's restroom *** |
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Core (C) |
0 |