| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
out |
** Observed the handwashing sinks are not conveniently located near the demonstration station close to the pharmacy. The nearest hand sink is approximately 41 steps away (wide steps), while the sink serving the demonstration station in aisle 325 is more than 28 steps away, located at aisle 329. |
|
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
** Cheese tottlini 87F.
** Chicken in avocado lime sauce 94F |
PIC voluntarily discarded during inspection. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 22 Time as a Public Health control |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)9(iii) Time as a Public Health control- 6 hours (cannot exceed 70F) |
out |
** Observed pesto sauce (with label stating keep refrigerated), with internal temperature 46F. PIC stated they are using time control for 2 hours, but no time was written to determine the discarding time according to the written procedures. |
PIC voluntarily discarded during inspection. |
Priority (P) |
0 |