| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Service area Hand sink- Box of raw sausage (24 degrees) was in the hand sink at time of inspection. |
Inspector relocated box of sausage |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
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 |
3-Bay Sink- Using firms and inspectors test strips, sanitizer was only 100PPM. Manufacture instructions require 200-400PPM. PIC stated that she will have the sanitizer dispenser re-calibrated. |
|
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
#1-Walk-in Cooler- half pans of cut onions and cut peppers cut more than 24hrs ago did not have a date mark to determine when they were created or to discard.///
#2-Cream Dispenser- Creamer with manufacturer instructions that it must be refrigerated was in the cream dispenser with a discard date on 9/12/25 at time of inspection on 09/04/25, more then 6 days. |
Employee did not know how long creamer had been opened and discarded creamer. |
Priority (P) |
0 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 47 Hot and cold water available |
in |
|
|
|
0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
Men's Restroom- At time of inspection the men's restroom did not have running water. Employee stated it had been off since Monday; Inspection occurred on Thursday. |
|
Priority Foundation (PF) |
0 |