| 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 |
Observed handwash sink in beverage area without hand soap available |
PIC voluntarily added hand soap to hand wash sink |
Priority Foundation (PF) |
1 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed handwash sink in beverage area without hand drying devices available |
PIC voluntarily added paper towels to hand wash sink |
Priority Foundation (PF) |
1 |
| 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 chicken tenders, side items, and potato wedges being held below 135 degrees F when temperature was taken with inspector's probe thermometer |
PIC voluntarily discarded all temperature controlled products that were held below 135 degrees F |
Priority (P) |
1 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed greasy white buildup on handles to 3 door cooler and 2 door freezer. |
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Core (C) |
0 |