| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed Sprite can in kitchen area hand sink |
PIC removed and discarded can |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 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 |
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Observed macaroni & cheese to have internal temperature below 135F when tested with inspector's calibrated probe thermometer. |
PIC discarded pan and microwaved a new pan of macaroni & cheese while adjusting heat of steam table used for hot holding. New pan had temperature above 165F (reheating) and steam table temperature read 145F. |
Priority (P) |
0 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed plastic containers wet-nested next to 3 bay sink. |
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Core (C) |
0 |