| 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 damaged beer can, beverage bottle, and wash rag resting in register food serving area hand sink basin blocking use for handwashing. |
PIC voluntarily moved all items from hand sink basin. |
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 multiple items in hot holding box with internal temperature below 135F when measured with state issued inspector probe thermometer. Temperatures are recorded in this report.
Firm is operating under TILT, however the sandwich hot box had no times recorded for today and as a result must adhere to hot holding requirements. Large serving case had accurate time recording in place for TILT holding. |
PIC voluntarily discarded of all out of temperature items. |
Priority (P) |
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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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Observed single service cups of hidden valley honey mustard stored on counter with internal temperatures of 74F when measured with state issued inspector probe thermometer. Cups are filled in house by kitchen staff. Temperature recorded and included in this report. Hidden valley bulk container in walk in cooler states "refrigerate after opening" |
PIC voluntarily discarded of all honey mustard single service cups during this inspection. |
Priority (P) |
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