| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Noted that there was no hot water at the food prep area hand wash sink at the time of inspection.
There is another hand wash sink at the three compartment sink area that is located near the food prep area that has sufficient hot water. PIC has ordered the part to repair the hand wash sink and showed me the invoice at the time of inspection. The part is scheduled to deliver on September 27, 2024. |
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Priority Foundation (PF) |
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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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Observed food scraps in the food prep hand wash sink at the time of inspection. |
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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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Observed buildup of a slimy substance on the self-serve beverage fountain nozzles at the time of inspection. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Noted that the Lactic Acid sanitizer showed a 0 PPM reading at the time of inspection. Sanitizer was dispensed rechecked several times and showed 0 PPM each time it was tested. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed several cases of food items stored on the floor in the walk-in freezer at the time of inspection. |
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Core (C) |
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| 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. |
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Observed an employee replace an uncovered pan of food at the hot bar without wearing a hair net. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed deep cuts and scarring on both sides of the cutting board at the food prep station. |
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Priority (P) |
0 |