| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Handwashing sink in food prep area observed not properly supplied with handwashing soap. |
PIC voluntarily refilled handwashing soap. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Handwashing sink in women's restroom observed not properly supplied with paper towels. |
PIC voluntarily refilled paper towels. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Meat band saw observed stored as clean with encrusted brown organic matter on internal components of saw bottom casing.
***Stand up mixer observed stored as clean with encrusted white organic matter observed where mixing arm connects to mixer. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Five slabs of bacon observed stored at ambient temperature in food prep area. Internal (probed) temperatures observed to be 70F with inspector probe thermometer. |
PIC voluntarily discarded five slabs not maintained at 41F or below. |
Priority (P) |
0 |