| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No hand drying devices at hand washing sink in the customer rest room at time of inspection, the single service towel dispenser observed to be empty and the electric hand dryer was not functioning. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Chicken biscuits in the hot hold unit observed to be at 125 and 129 degrees at time of inspection. Hot holding requirements at 135F or above for Time/temperature control for safety foods. |
Discarded |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
The probe thermometer could not be located at time of inspection, Probe thermometer shall be readily accessible to check food temperatures. |
|
Priority Foundation (PF) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
The hand sink in the customer restroom observed to be clogged at time of inspection, physical facilities required to be maintained in good repair. |
|
Core (C) |
0 |