08 Adequate handwashing sinks properly supplied and accessible |
in |
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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 washing sign in men's bathroom. |
PIC placed a handwash sign in men's bathroom. |
Core (C) |
1 |
19,20 safe temperature holding |
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0 |
19,20 19 Hot holding temperature |
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0 |
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 |
Chicken in hot holding unit temperature tested with state calibrated thermometer at 111F-117F. |
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Priority (P) |
0 |
38,39 wiping cloth & washing produce |
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0 |
38,39 38 Wiping cloths properly used and stored |
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0 |
38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Soiled wiping cloths in 3-comp sink and in various places in the back prep area. |
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Core (C) |
0 |
42,43 Single service & gloves |
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0 |
42,43 42 Single-service articles stored and used |
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0 |
42,43 0080-04-09-.04(5)(b)3 Single-service articles shall not be reused. |
out |
Paper cup in cornmeal bag used as a scoop. |
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Priority (P) |
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 test strips to measure sanitizer concentration. |
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Priority Foundation (PF) |
0 |
51,52 Facilities |
in |
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0 |
51,52 52 Physical facilities installed, maintained, clean |
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0 |
51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Preparation area not being used at time of inspection, heavy food build-up throughout, around fryer and ovens, on back wall, and around flour and cornmeal storage. |
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Core (C) |
0 |
51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Excessive litter around dumpster |
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Core (C) |
0 |