| 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 a box of packaged hot dog buns stored on the primary hand sink in the food service kitchen area obstructing the accessibility of the hand sink. Observed the bottom metal base of a drink service equipment stored in the primary hand sink in the Baskin Robbins food service area. Handwash sinks shall only be used for washing hands; accessible at all times. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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There were no paper towels or drying devices observed to be available at the primary hand sink in the Baskin Robbins food service area at time of inspection. |
Employee filled paper towels during inspection. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed a build-up of a moldlike substance on the inside of several nozzles of the self-service Coke and Pepsi fountain Machine at the self-service counter. |
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Priority Foundation (PF) |
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| 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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6 packages of Pizza slices at the retail grab n go case were observed to be between 121*F and 127*F: out of the safe hot holding temperature range of 135*F and above. Product was internally checked with a TDA probe thermometer. |
Management discarded product during inspection. |
Priority (P) |
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| 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)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed open Johnsonville Cheddar Sausages stored in the 2-door storage cooler in the food service kitchen area to not be date marked. Date Marking requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
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Priority (P) |
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