| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed a broom stored in hand sink in back kitchen area where 3 compartment sink is located. |
PIC removed at time of inspection. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No hand towels were available at the hand sink in the deli area at time of inspection. |
PIC placed hand towels in area at time of inspection. |
Priority Foundation (PF) |
0 |
| 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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Observed black and pink residue on the ice shield guard on the ice machine in the back-room area at time of inspection. |
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Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
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0 |
| 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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Observed retail sandwich cooler reading 54 F degrees with TDA surface probe at time of inspection. Observed the following internal temperatures in the retail sandwich cooler chicken wrap 54 F degrees and beef stick with cheese 54 F degrees. All cold holding foods must be held at 41 F degrees or less. |
PIC removed all temperature-controlled foods from retail sandwich cooler at time of inspection. |
Priority (P) |
0 |