| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Hand sink in rest room out of soap. |
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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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Some items in warmer probed with calibrated thermometer and found out of temperature: pizza 119 - 130; chicken tenders 124 - 131 (other items in temp). |
Out of temperature items in warmer removed for disposal during inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Observed two spray bottles in deli to not be labeled, each had water in it. |
Water spray bottles labeled during inspection. |
Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No conspicuous thermometer in beer cave/storage cooler, bacon 38F. |
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Priority Foundation (PF) |
1 |