| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Handwashing sink in deli entrance observed not to reach the required temperature of 100F with inspector probe thermometer. Water temperature observed to reach a maximum temperature of 70F with inspector probe thermometer after running in excess of three minutes. Water pressure not adequate for handwashing. ***Water temperature at handwashing sink on right hand side in men's restroom observed not to reach the required temperature of 100F with inspector probe thermometer. Water temperature observed to reach 72F with inspector probe thermometer after running in excess of three minutes. |
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Priority Foundation (PF) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Cases of disinfecting wipes observed stored directly over Poptarts and Nature Valley bars in back storage area next to roll up door.
***Numerous bottles of chemicals observed stored directly over single use food service gloves in back storage area supply storage. |
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Priority Foundation (PF) |
0 |