| 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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Deli hand washing sink soiled with a black grimy substance, with the appearance of oil, and chunks of debris. |
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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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Observed unisex restroom not supplied with towels. |
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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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Observed food products in hot box not being maintained at 135F or above for hot holding food safety control. Breakfast sandwiches probed with a calibrated state thermometer were 89F-120F. A full list of sandwiches and temperatures are listed in inspection comments. |
Breakfast sandwiches were voluntarily discarded during inspection. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed thermometer in deli upright cooler to be inaccurate, not in good working condition. Thermometer read 50F. Sausage patties in cooler were probed with a calibrated state thermometer at 42F. |
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Priority Foundation (PF) |
0 |