| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Water temperature at handwashing sink next to pizza prep observed not to reach the required temperature of 100F in 60 seconds or less. Water temperature reached a maximum temperature of 97F with inspector probe thermometer after running in excess of four minutes. Water temperature took approximately three minutes to reach 90F. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Bay door for pick up orders observed open of sufficient size to allow for pest entry at beginning of inspection and bay door observed still open when inspector was completing inspection. Bay door stays open even when not in active use. |
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Core (C) |
0 |
| 37 Personal Cleanliness |
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0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
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Employees in fresh prepared and bakery departments observed wearing watches while in active food prep. |
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Core (C) |
0 |