| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels at hand sink at 3 bay- sink area. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Food on bottom shelf of warmer probed with inspector thermometer and probe thermometer used on site with temps between 115 and 120 noted in report under temperatures. Must be 135 or higher when hot holding. Voluntarily pulled and discarded. |
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Priority (P) |
0 |
| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Kitchen walk- in cooler- Open #10 can pizza sauce on shelf not covered and also should not store product inside the can once you have opened the can. Need to transfer to another food safe container and cover. |
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Priority (P) |
0 |