| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
towels not dispensing at handsink |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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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 |
apparent that ni sanitrizer is being used. Wghe I discussed how and what they use to sanitize their dishes, the cook/PIc did not know. He looked around in the back and nothing. I asked if he had Clorox on the retail shelf and he said no and did not understand what i was talking about because when I was checking the retail area, there was Clorox. Clorox was being used last time but this employee was unaware |
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Priority (P) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 40 In use utensils properly stored |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
ice scoop uncovered on ice machine |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
no test strips or unaware of where they are |
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Priority Foundation (PF) |
0 |