| 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 |
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Observed plastic measuring cups stored with handles on splash guard hand sink in snack shop. |
Snack Shop employee removed measuring cups. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed no written procedure/ log for in use deli slicer cleaning frequency. Most recent log had a date of 11/25/2024. No current log could be found for current day in use slicers. |
Employee stopped use of all in use slicers and cleaned and sanitized. Inspector suggested keeping up to date log on hand. |
Priority (P) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed bottle in snack shop area and deli area to have 0 ppm when tested with firms and inspector test strips. When checked, dispenser in rear of store was out of chemical. |
PIC removed both bottles from use and placed in rear of store until chemical can be replaced. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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Observed 3 boxes of whipping topping in bakery freezer to be in contact with non-potable ice. |
PIC voluntary discarded 3 boxes of whipped topping. |
Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed no test strips or thermometers for determining dish machine final rise temperature. |
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Priority Foundation (PF) |
0 |