| 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 wiping towels and a knife stored in the hand sink at time of inspection. |
Knife and towels were removed at time of inspection. |
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 a sausage egg and cheese biscuit with an internal temperature of 126 F degrees. All hot held food must be held at 135 F degrees or higher. |
PIC discarded biscuit at time of inspection. |
Priority (P) |
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| 47,48,49 Plumbing |
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| 47,48,49 48 Plumbing installed; backflow devices |
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| 47,48,49 0080-04-09-.05(2)(b)1 Plumbing system designed, constructed, and installed according to LAW |
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Observed hand sink filling up with water and draining slow at time of inspection. |
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Core (C) |
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