| 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 no hot water at hand sink in food prep area. Water temperature was 75 degrees when taken with inspector probe thermometer. Inspector let hot water run of 60 seconds. Order of closure issued unit hot water can be restored at hank sink |
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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 dirty pizza cutting in prep area. No food prep or pizzas have been made today. |
PIC moved pizza cutter to triple sink to be washed rinsed and sanitized. |
Priority Foundation (PF) |
0 |
| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed employee dump mop water outside. Inspector was in car writing report when he noticed. Inspector will discuss with PIC about water disposal. |
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Priority (P) |
0 |