| 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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The firm's deli handwash sink was unable to reach 100F after running for 2 minutes. The highest water temperature recorded on a State calibrated thermometer was 89.5F. Firm has an additional handwash sink that is 6 unobstructed steps away from the deli. Water from this sink was able to temp above 100F. Because the deli has a conveniently located hand sink available, it was not closed during this inspection. Management placed a plastic bag over the deli hand sink and instructed employees to the other hand wash sink until repairs could be made. |
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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 several items in the retail open door cooler temping above 41F with a State Calibrated thermometer. Specially, cheese sticks were found at 62F and Chobari Greek Yogurt was found at 60F. |
Items were voluntarily discarded. |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed black build up on the 3-compartment sink caulking. |
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Core (C) |
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