| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Observed no water at hand sink in cut fruit prep room. Water temperature was 85 degrees F after running for over 120 seconds. Temperature was taken with inspector probe thermometer. Order of issue closed in food cut prep area until hot water can be restored. |
PIC voluntarily discarded all food items prepped on current day. |
Priority Foundation (PF) |
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| 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 house salads with an internal temperature of 48-51 degrees F, cucumbers with an internal temperature of 51 degrees F, and cut strawberries and oranges with an internal temperature of 53 degrees F. All temperatures were taken with inspector probes thermometer. |
PIC voluntarily discarded out of temperature items. |
Priority (P) |
0 |
| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed water leaking directly on floor at hand sink in cut fruit prep room. |
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Priority (P) |
0 |