| 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 white towel stored in basin in hand sink #1 in white bison drink area.
Observed hand sink #2 in white bison food prep area to be blocked with sheet pan with employee drinks stored on pan. |
PIC moved items from hand sinks. |
Priority Foundation (PF) |
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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 multiple items in retail Grab N Go to be above 43 degrees F. Items included a variety of inhouse made subs, in house made sandwiches, in house made fruit cups, Banara Bread Broccoli Cheese Soup, |
PIC voluntarily discarded all out of temperature items. |
Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed excess sticker residue on food storage pans stored on clean dish rack. |
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Priority (P) |
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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 firm does not have thermometer or test dots to check for hot water sanitizing for in use dish machine. |
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Priority Foundation (PF) |
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