| 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 soiled washrag resting in basin of hand sink located in prep area. |
PIC removed rag from hand sink. |
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 hand towels or drying device supplied at prep area hand sink. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed sanitizer prepped at 3-bay wash basin to have a concentration between 100-150 ppm when measured with inspector issued quat test strips and with test strips located at firm. SK2 label states minimum concentration of 200ppm for food contact surfaces. |
PIC drained sanitizer for fresh preparation. |
Priority (P) |
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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 several items in warmer case to have internal temperatures below 135F when measured with state issued inspector probe thermometer. Temperatures recorded and included in this report. |
PIC voluntarily discarded all out of temperature items during this inspection. |
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 food containers in prep area and in kitchen storage with sticker residue present on exteriors. |
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Core (C) |
2 |