| 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 tongs improperly stored in handwash sink in food prep area. |
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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(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed concentration of sanitizer solution in sanitizer bucket in food prep/beverage area was below minimum 150ppm per manufacturers instructions. Employees were using bucket and cloth to wipe down beverage beverage area. When looking at the 3 compartment sink, observed the sanitizer and dish soap hook-ups had been switched. |
PIC discarded solution and assured that sanitizing/soap dispensers were hooked up appropriately. |
Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed grease and food debris around fryers in food prep area. Observed significant build up of flour on the floor in ware washing area. Observed dark, caked on build-up inside electrical cabinet near beverage stations. |
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Core (C) |
1 |