| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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hand signs not provided in either men's restroom |
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Core (C) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Popcorn machine is not cleaned after each daily use or within 24 hours after use. |
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Priority Foundation (PF) |
0 |
| 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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Using a state issued and calibrated probe thermometer several foods in the retail food warmer were below the safe hot holding temperature of 135 degrees. Using a infrared thermometer the warmer was holding at 120 degrees. The firm also their own thermometer in the warmer which also showed it was hot holding at 120 degrees; PIC discarded all hot holding foods below 135 degrees. |
PIC turned warmer up and upon re-checking the warmer temperature, the warmer was at 134 degrees. |
Priority (P) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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| 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 |
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Firm has a milk crate that personal items are stored in located in the kitchen walk-in cooler on the shelf above the bottom shelf, over top of pickles used for their retail deli. |
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Core (C) |
0 |