| 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 the handwashing sink in the kitchen was blocked by a chair and had an empty jar stored inside of the sink. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed no drying devices supplied at either restroom handwashing sink. |
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Priority Foundation (PF) |
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| 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 chicken biscuits and potato wedges with internal temperatures ranging from 120F-124F when the temperature was taken with Inspector's probe thermometer. |
PIC voluntarily discarded all out of temperature products. |
Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed significant dust buildup on the fan guards in the walk-in cooler.
Observed significant ice buildup along the walls and baskets of the novelty freezer.
Observed black buildup along the outside of the slushie machine's nozzles. |
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Core (C) |
1 |
| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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Observed the employee restroom door is not self-closing. |
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Core (C) |
2 |