| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Water temperature at handwashing sink in deli food prep area next to deli slicers observed not to reach the required temperature of 100F in 60 seconds or less. Water temperature observed to reach 75F after running for 5 minutes. |
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Priority Foundation (PF) |
2 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 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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Sanitizer concentration at three compartment sink in deli department observed not to reach the required concentration of 150ppm for quat sanitizer. Sanitizer concentration observed to reach 0ppm with inspector and firm test strips. |
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Priority (P) |
1 |