| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Observed handsink in deli out of soap. |
Replaced soap during inspection. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed handsink in deli out of paper towels. |
Replaced paper towels during inspection. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Upon arrival did not find sanitizer in deli (deli has not opened yet, plans to in next week). |
Found bleach in back storage area and was placed in deli during inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed sausage and tenderloin biscuits made at sister store to be out of temperature, probed with calibrated thermometer at 99 - 104. |
Out of temperature biscuits removed for disposal during inspection. |
Priority (P) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
Rest room door not self-closing. |
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Core (C) |
0 |
| 50 0080-04-09-.06(3)(b)2 Toilet tissue available in toilet room |
out |
Rest room out of toilet tissue. |
|
Priority Foundation (PF) |
0 |