| 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 |
Restroom hand sink was not supplied with hand soap at time of inspection. |
PIC placed hand soap in restroom |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Ice Machine- Ice Guard in the ice machine has a yellow/tan organic slime build up. Ice guard and ice machine needs to be cleaned and sanitized. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
At time of inspection firm is using Members Mark, Quat based sanitizer, and has the test papers, but not have the color coded test results that come with their test paper, so the sanitizer could not be accurately determined from the color chart. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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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 |
Usng a state issued and calibrated probe thermometer corn dog (118), Burrito (108), Turkey Sandwich (111), and Grilled Chicken Sandwich (128) were all below the safe hot holding temperature of 135 degrees. |
PIC discarded all hot food items below 135 degrees. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Using a state issued and calibrated probe thermometer several cold holding foods in the kitchen single door cooler were above the safe cold holding temperature of 41 degrees. |
PIC discarded cold holding items above 41 degrees. |
Priority (P) |
0 |