| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Hand wash sink in Women's restroom observed without soap. |
Employee supplied restroom with soap during inspection. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 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 |
Folded eggs and pork loin observed to be held on hot bar below 135F. Folded egg observed at 120.1 F and pork loin observed at 121.2 F. All temperatures were taken with TDA digital probe thermometer. |
Listed food items were reheated during inspection. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Multiple plastic food containers were observed to be cracked. Duct tape observed on prep table. |
Plastic containers were removed from service and duct tape was removed from table during inspection. |
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 |
Personal items observed to be stored on prep table. |
Personal items were relocated during inspection.
|
Core (C) |
2 |