| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels or other single use drying devices were available at the ware washing area hand sink. |
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Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
The Fresh to Go cooler was scanned with an infrared surface thermometer at 57 degrees. Food inside this cooler was probed with a state issued and calibrated thermometer with a sandwich at 66 degrees and hard boiled eggs at 69 degrees. The PIC voluntarily discarded all items in this cooler the require refrigeration including prepacked sandwiches, prepacked hard boiled eggs, prepacked pickles, and prepacked edible cookie dough bites. |
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Priority (P) |
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(9)(c)1 Single-service articles protected from contamination |
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Two stacks of hot dog trays were observed on the table next to the roller grill not inverted or otherwise protected from contamination. |
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Core (C) |
1 |