| 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 |
out |
Handwashing sink next to three compartment sink observed not properly supplied with paper towels or other hand drying device. |
PIC voluntarily refilled paper towels. |
Priority Foundation (PF) |
0 |
| 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. |
out |
Black organic matter observed inside ice machine next to three compartment sink.
**Rust build-up observed on ice shield of ice maker next to three compartment sink making the surface no longer cleanable. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Walk-in cooler observed with external temperature of 51F with inspector infrared thermometer. Internal (probed) temperatures observed to be 46-51F for jowl bacon, 46F for souse, 47F for liver cheese and 46F for sliced cheese. |
PIC voluntarily discarded items not maintained at 41F or below. |
Priority (P) |
0 |