| 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 |
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Speed rack was observed to be stored in front of the hand washing sink next to the three compartment sink, making the hand washing sink inaccessible. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Hand washing sink at the walk in cold holding units were observed to not be stocked with paper towels or hand drying devices. |
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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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Blades of both vegetables dicers were observed to have dried food residues and build up. |
Person in charge placed vegetables dicers in three compartment sink for cleaning. |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 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 |
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Temperature Control for safety food items in the open air cold holding unit were observed to have internal temperature of 45-48 degrees F. These food items included deli meat sandwiches (3 in total), sliced cheeses (24 in total), "keep refrigerated" cookie dough (34 in total), and cheese sticks (41 in total).
Mocha, salted caramel, and French vanilla dairy based coffee drinks were observed to have internal temperature of 46-48 degrees F. |
Person in charge voluntary removed from sale and discarded the food items referenced in the violation in the trash during the inspection. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Open air cold holding unit had an ambient temperature of 46.1 to 48.3 degrees F. |
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Priority Foundation (PF) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Retail display racks in the retail display walk in cold holding unit had excessive amount of dried food residues and build up. |
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Core (C) |
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