| 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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There was no hot water available at the facility hand wash sinks at the start of the food safety inspection. |
Facility maintenance was on-site during the inspection and was able to restore hot water by re-igniting the natural gas water heater. Inspector noted that the hot water at the hand wash sinks was above 100 degrees before the conclusion of food safety inspection. |
Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Facility did not have a food probe thermometer available at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed 3 cases of commercially packaged candy products and 1 fountain beverage "Bag in Box" stored directly on the floor in the back-room area at the time of inspection. |
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Core (C) |
0 |