| 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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Handwash sink shall only be used for washing hands; accessible at all times, the hand wash sink was not accessible at time of inspection, blocked with items and containers. |
Hand wash sink was madw accessible during the inspection. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No hand wash soap available at the hand wash sink in the food prep area at time of inspection, Handwashing sinks not properly supplied with soap. |
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Priority Foundation (PF) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Packaged Pork chops observed to be thawing on the 3 bay sink at time of inspection, not under cold running water or refrigeration, Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
The packaged pork chops were opened and the cooking process began during the inspection. Proper thawing methods were discussed. |
Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Firm is using Steramine Quaternary as the 3 bay sanitizer and has chlorine test strips available. |
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Priority Foundation (PF) |
0 |