| 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 food service employee inside of the kitchen cleaning food serving pans inside of the firm's hand sink. Please ensure that hand sinks are only used as such and not as wash sinks for pans and equipment. These items must always be washed in the firm's 3 Compartment sink following the wash, rinse, and sanitize steps. |
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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 old meat residue set up on deli slicer blade and guard stored clean inside the kitchen. I also noted old meat residue set up inside of meat grinder stored clean inside the kitchen.
**I noted several clean serving pans and containers used in food preparation to have old sticker residue set up on them. |
Both pieces of equipment were voluntarily placed into cleaning by PIC during inspection. |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed several raw chicken fillets stored out at ambient temperature on prep table inside of the kitchen with an average internal temperature of 55F using my probe thermometer. PIC stated that chicken has been sitting out for 2 hours. |
PIC voluntarily discarded all raw chicken fillets with an internal temperature of over 41F. |
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