| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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|
|
0 |
| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
out |
No hand sink at the 3 compartment sink area |
Due to remolding, there will be a hand sink placed at a place closer to the 3 compartment sink. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Meat saw and deli slicer has old food build up present. |
|
Priority (P) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
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|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed employee food on the prep station table not covered. |
|
Core (C) |
0 |