| 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 lid and sponge stored in basin of hand wash sink in food prep area. |
PIC moved sponge and lid from hand sink. |
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 raw chicken products in bottom of prep make unit to have internal temperatures of 46-50 degrees F when checked with inspector probe thermometer. |
PIC voluntarily discarded out of temperature raw chicken. |
Priority (P) |
1 |
| 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 severely grooved and peeling cutting board in food prep area. |
Inspector suggested obtaining new cutting board. |
Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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Observed unisex restroom to not have self closing door. |
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Core (C) |
0 |