| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
Observed in prep area at handwashing station no handwashing signage present.
**Observed in womens restroom no handwashing signage present. |
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Core (C) |
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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 |
out |
Observed in retail hot box items not being held at or above 135F. Internal temperatures found to range from 118F - 128F. All items found below temperature discarded by PIC. |
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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 in prep area, spray bottle container purple liquid. Employee stated contents were degreaser. |
Employee labeled bottle. |
Priority Foundation (PF) |
0 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
Observed in prep area refrigerator. Large container of breakfast gravy in cooling process. Contents of container being to deep to efficiently cool properly. |
PIC placed product into multiple shallow containers. |
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Observed ice bagged at firm with out proper firm identification labeling. |
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Priority Foundation (PF) |
2 |