| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
No chemical sanitizer observed to be available at the 3 bay sink at time of inspection. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Chicken tenders observed to be 120 degrees in the hot hold unit at time of inspection, Hot holding at 135F or above for Time/temperature control for safety foods. |
Chicken tenders were discarded during the inspection. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
No chemical test strips observed to be available to verify sanitizer PPM at the 3 bay sink. |
|
Priority Foundation (PF) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
|
|
|
0 |
| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
out |
No covered waste receptacle observed in the unisex restroom at time of inspection, A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
|
Core (C) |
1 |
| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
out |
The restroom toilet in the unisex rest room observed to be soiled at time of inspection, not properly cleaned. |
|
Core (C) |
0 |