| 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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Observed hand wash sink in men's restroom unable to reach minimum 100 degrees F when running for more than one minute. Maximum temperature reached was 77 degrees F when taken with inspector's probe thermometer. |
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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(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed PIC use firm's test strips incorrectly according to manufacturer instructions (shaking strip in the solution when the strip has to be held still for 10 seconds for accuracy). PIC stated desired range for firm's sanitizer was 400 to 500 ppm when correct range is 150 to 400 ppm. |
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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 multiple chicken products and tornado taquitos held below 135 degrees F when temperature was taken with inspector's probe thermometer. |
Employee voluntarily discarded all hot held for safety food items that were below 135 degrees F. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Observed spray bottles in back storage/ware washing area without identifying information present on the bottles. PIC was unable to discern what was in the bottles. |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
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Observed multiple baked goods in self service case without ingredient information available (pumpkin spice muffin, peanut butter muffin, donut with crumbles, white chocolate cookie). |
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Core (C) |
0 |