| 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 basin of hand sink near the 3 bay sink to have cleaning items stored within |
PIC relocated items from hand sink |
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 6 Buffalo chicken rollerbites on roller grill to have internal temperatures below 135F when checked with inspector's calibrated probe thermometer. Temperature of rollers on far right side of roller grill not in sync with the rest of the unit. |
PIC discarded all 6 items and adjusted temperature on roller grill prior to putting in work order to have the roller grill serviced |
Priority (P) |
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| 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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Observed interior walls of ice cream novelty freezer to have excessive ice build up |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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*Observed multicolored liquid soiling floor area underneath syrup rack
**Observed dust build up on vents of cooling unit in prep walk in cooler |
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Core (C) |
0 |