| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No hand drying unit / paper towels/ect was found at the hand wash sink in the deli area |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
No hand wash signs were posted at the hand wash sink in the deli prep area or the restroom |
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Core (C) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Bleach is being used in the wash water and then dishes are being rinsed. Sanitizing is not the last step. Reviewed with PIC and Deli Employee Ms. Lisa how to set up the three bay sink and how to check the concentration of the bleach water. Set up during inspection and tested at 50 ppm. Dishes are being washed every 4 hours however not properly as sanitizer was not the last step before air drying |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Egg Rolls and Chili were tempted with State Calibrated thermometer at 119 and 120 |
PIC voluntarily discarded these items. Discussed the minimal hot holding temp is the internal temperature of the food - not the temperature the hot holding unit is set at |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
No probe thermometer was located at time of inspection |
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Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Deli employee actively preparing food items was observed without effective hair restraint |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
No Chlorine based test strips were located on site at time of inspection |
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Priority Foundation (PF) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
Restroom was found without a self-closing door |
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Core (C) |
0 |