| 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 |
out |
Observed lettuce bag and used glove in hand sink in food prep area. |
PIC moved items out of hand sink |
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 food dicer to be stored clean and food debris on blades. |
PIC moved dicer to triple sink to be washed. |
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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Observed watermelon in retail bunker to have internal temperatures of 44-51 degrees F when checked with inspector probe thermometer. |
PIC voluntarily discarded out of temperature watermelons. |
Priority (P) |
0 |