| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Hand sink in deli ware washing area with no paper towel dispenser or hand drying devices, walked around corner to front hand sink by oven and there were no hand towels available. |
PIC placed hand towels in both areas. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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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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State calibrated thermometer placed in bakery dish machine, after 2 cycles highest temperature recorded 150.8F. Must be at least 160F. |
Work order put in for correction. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Expired Salami date marked to discard November 11, Expired Turkey date marked to discard November 10. |
Items were wasted and discarded. |
Priority (P) |
0 |