| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
No hand soap was available at hand sink by 3 compartment sink at time of inspection. |
PIC replaced empty soap container at time of inspection. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No paper towels were available at hand sink by 3 compartment sink at time of inpsection. |
PIC replaced at towels at time of inspection. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed gravy on hot bar with an internal temperature of 127 F. All hot held foods should be held at a minimum of 135 F degrees. |
PIC discarded gravy at time of inspection. |
Priority (P) |
2 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed whole chickens in retail case on floor with an internal temperature of 46 F to 47 F degrees. Cold held foods should be held at a minimum temperature of 41 F degrees or below. |
PIC discarded all chickens out of temperature at time of inspection. |
Priority (P) |
1 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed excessive ice buildup in walk in grocery freezer on the floor and shelves at time of inspection. Observed excessive food build and grease on side of oven in deli at time of inspection. |
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Core (C) |
1 |