| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed kitchen staff did not have knowledge of boiling water calibration for manual probe thermometer (boiling water 210-212F) |
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Priority Foundation (PF) |
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| 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 hand sink in kitchen blocked by stack of dishes |
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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)(d)1 Sanitizers level over manufacture's suggested use |
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Observed bleach used for sanitizing food contact surfaces to be "Low Splash"; bleach requirements are no additional scents or low splash |
Discussed getting plain unadulterated bleach with kitchen staff and owner over phone. |
Priority (P) |
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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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Observed no chemical test strips for chlorine available in kitchen at time of inspection |
PIC stated via telephone that he can have more test strips from another store delivered by end of day: PIC was able to speak to proper concentration for bleach water used to sanitize food contact surfaces (50-100ppm) |
Priority Foundation (PF) |
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