| 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 |
out |
The hand sink located in the kitchen area was blocked by a food cart. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
There was a breading container in the walk-in cooler that had excessive buildup present. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
1) Food items were observed in the kitchen on a storage shelf at a temperature above 41F. ( ranch, honey mustard, and pickles at 76F that read “Keep refrigerated after opening”.
2) Raw chicken and cut vegetables were at a temperature above 41F when probed with the state calibrated thermometer (chicken-54F, cut potatoes-69F, cut onions-50F, cut bell peppers-50F). |
The PIC disposed of the food items at the time of the inspection. |
Priority (P) |
0 |