| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 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 |
out |
No handwash signs in bathroom. |
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Core (C) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Island cooler running at 45 degrees. Temperature tested the following items with state calibrated thermometer: Cheese 57, Chicken biscuit 49, Turkey Bacon Club 51, Hardboiled eggs 49, Chobani Yogurt 48, Italian combo sandwich 46. The rest of the items were removed from cooler to discard. Employee stated the machine had been recently worked on. |
Items removed from case to be wasted and discarded. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Some containers of food items in walk-in cooler without date marking. |
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Priority (P) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Cases of single service items on floor in storage area, including cups and lids. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Asked both employees present if they had test strips to measure sanitizer. Neither employee knew of test strips, what they are for, or where they would be. |
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Priority Foundation (PF) |
0 |