| 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 the right basin of the front deli handwashing sink filled with soiled dishes (pizza cutter, cutting board); observed back deli handwashing sink blocked by small freezer, not accessible for handwashing. |
Soiled dishes were removed from front hand washing sink during inspection; freezer was moved in front of storage shelves during inspection making back handwashing sink accessible for washing hands. |
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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Observed food product in hot box not being maintained at 135F or above for hot holding food safety control. Pizza slices probed with a calibrated state thermometer were 122F-133F. |
Pizza slices were voluntarily discarded during inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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In discussion about sanitizing food thermometer before checking food temperatures, PIC stated he had used Clorox multi-surface cleaner and beach cleaner to clean food thermometer prior to taking food temperature. Thermometer should be properly sanitized with an approved food grade sanitizer. |
Food thermometer was washed, rinsed and sanitized during inspection. |
Priority Foundation (PF) |
0 |