| 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 handsink in dishroom with cans of drinks in it. |
PIC removed cans |
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 3 compartment sink with insufficient sanitizer set up in sanitizer compartment. 0ppm |
Drained water and tested unit to ensure sanitizer was dispensing and it was. Tested at 200ppm |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed milk in walk in cooler at 50F. Temperature of walk in cooler was at 58F. Walk in cooler door was propped open for reset. |
PIC discared milk and closed walk in cooler door |
Priority (P) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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Observed mops stored on the floor and inside bucket with water. |
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Core (C) |
0 |