| 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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There were no drying devices at the hand sinks. |
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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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Ready to eat food items were observed in the deli display case a temperature above 41F(12 packages of Bar S hot dogs, 5 packages of King Cotton Liver Cheese, 10 packages of Mild Souse, 5 packages of John Murrell Braunschweiger, 5 packages of Oscar Mayer ham, 7 packages of Kelly hot souse, 4 cartons of eggs, 33 packages of Blue Bonnet butter, and 23 packages of Imperial butter 50F-hold order issued). |
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Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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The cooler where ready to eat foods are stored was at a temperature above 41F. |
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Priority Foundation (PF) |
0 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Food tongs and pizza cutters were stored improperly on top of prep counter and hanging. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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The floor in the walk-in cooler was sticky due to drink spillage. |
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Core (C) |
1 |