| 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 |
out |
Out of paper towels at hand sink in deli. |
Employee replaced paper towels during inspection. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed items in warmer to be out of temperature when probed with a calibrated thermometer: Cheese sticks probed at 110, jalapeno poppers probed at 116 - both should be 135 or above. |
Out of temperature items removed for disposal during inspection. |
Priority (P) |
0 |
| 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... |
out |
Observed unlabeled jars of honey on the retail shelf, should have name and address of manufacturer and weight. |
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Priority Foundation (PF) |
0 |