| 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 |
out |
Handsink beside 3-compartment sink blocked with dirty dishes. Handsink beside prep area with dirty utensils. |
Sinks cleared of dishes and utensils. |
Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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Pizza Sauce on cold holding pizza line temperature tested with state calibrated thermometer: 59F. PIC stated the pizza sauce had been placed in the holding container this morning. |
Item was moved from cold holding line to walk-in cooler to properly cool to below 41F before being used for service. |
Priority (P) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Deli employee preparing and working with exposed food without hair restraint or hair net. |
PIC asked employee to wear a hair net. |
Core (C) |
0 |