| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
Handwashing sink in produce prep room observed not to reach the required temperature of 100F with inspector probe thermometer. Handwashing sink water temperature reached a maximum temperature of 83F with inspector probe thermometer. |
|
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Handwashing sink in produce prep room observed not properly supplied with soap. |
|
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Handwashing sink in produce prep room observed not properly supplied with paper towels. |
|
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Vegetable dicer observed with white organic matter on blades of dicer. PIC stated that vegetable dicer had not been used today. |
|
Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 18 Cooling time and temperature |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
out |
PIC observed packaging watermelon slices at beginning of inspection in produce prep room (temperature of room 55F) and then immediately placing in cart and stocking open air bunkers on retail floor. Internal temperature of watermelon slices observed to be 56F with inspector probe thermometer. |
PIC voluntarily moved watermelon slices to walk-in cooler to cool before stocking. |
Priority (P) |
0 |