| 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 unisex, men's and women's restrooms observed not to reach the required temperature of 100F within 60 seconds with inspector probe thermometer. Water temperature observed to reach a maximum temperature of 73F with inspector probe thermometer in men's and women's restrooms and 72F in unisex restroom after running for three minutes. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Dried white organic matter observed on cheese slicer stored at ambient temperature in deli department. PIC stated that cheese slicer had not been used today. SPARK program used to track slicer cleaning frequency stated that slicer was cleaned at 8:00AM, but had not been used today and had dried up matter on blade guard and slicer arm. |
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Priority Foundation (PF) |
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| 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) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
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Excessive ice build-up observed on condensing unit and walls in walk-in freezer making the surface no longer cleanable.
***Sticker residue observed on outside of containers holding bakery toppings making the surface no longer cleanable. |
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Priority Foundation (PF) |
0 |