| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
out |
One of the hand washing sink in the back food preparation area has been removed- the only hand washing sink for the deli is behind the counter. This is not convenient to the food prep area. However, there are no doors/barriers between the hand sink behind the counter and the food prep area |
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Priority Foundation (PF) |
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| 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. |
out |
The ice shield on the ice machine was observed with a black substance |
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Priority Foundation (PF) |
0 |
| 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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Cooked Eggs and Sausage where observed in containers in the back food prep area. The were tempted at 92 and 99 degrees |
PIC voluntarily discarded these items. |
Priority (P) |
0 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Frozen pizza was found to be thawing at ambient temperature on the counter in the food prep area. Temperature of multiple areas of the pizza were taken and not above 41 degrees |
PIC placed this is the cooler during the inspection |
Core (C) |
0 |
| 38,39 wiping cloth & washing produce |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
The towel bucket was tested at a concentration of 0ppm for Chlorine. |
PIC placed chlorine in the towel bucket and concentration was tested at 100ppm |
Core (C) |
0 |