| 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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Handwash sink by 3-bay sink was not accessible, had items stored in it and was blocked with a cart. |
Sink was cleaned out and cart moved during 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 various items in warmers out of temperature, probed with calibrated thermometer: cheese burgers 102 - 126F; pulled chicken sandwiches 112 - 114; chicken sandwiches 104 - 115. |
Out of temperature items removed for disposal during inspection. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed case of sour cream labeled "Keep Refrigerated" in deli walk in cooler out of temperature, probed at 58F (cooler had been making noises and was turned off this morning, other items had been moved prior to turning off). |
Out of temperature sour cream was disposed of during inspection. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Thermometer in retail walk in cooler was broken (milk 39). |
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Priority Foundation (PF) |
0 |