| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Deli hand sink was not stocked with drying devices. |
Employee restocked paper towels during the inspection. |
Priority Foundation (PF) |
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| 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 |
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Restroom hand sink did not have a posted handwashing sign available to view. |
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Core (C) |
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| 19,20 safe temperature holding |
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| 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 |
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Chicken tenders and cheeseburgers found in the deli hot box tempt outside of hot holding temperature. Specifically, chicken tenders tempt between 124-128F and cheeseburgers tempt between 122-128F with state calibrated thermometer. |
It was determined that items were placed in the hot box within a four hour window and were able to be reheated. See temperature log. |
Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Firm did not have the store address listed on the in house produced bagged ice. |
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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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Observed black organic build up underneath the coffee maker water dispenser.
*** Observed pink organic build up around the outside of the coke machine ice chute.
*** Observed black organic build up around the base of the pup slushie dispenser nozzle. |
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Core (C) |
0 |