| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed various dirty dishes inside the handwash sink in the kitchen area. |
PIC removed dishes and put them in the 3-compartment sink voluntarily. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed no hand soap at the handwash sink in the kitchen. |
PIC voluntarily put hand soap at the handwash sink during the inspection. |
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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Observed food items in hot case to have internal temperatures ranging from 107F - 127F with inspector's probe thermometer which is below the minimum temperature requirement of 135F for hot holding. |
PIC voluntarily discarded out of temperature foods during inspection. |
Priority (P) |
1 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed no available test strips for bleach sanitizer. PIC stated bleach is used for sanitizer. |
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Priority Foundation (PF) |
0 |