| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Water temperature at handwashing sink in back food prep area next to three compartment sink observed not to reach the required water temperature of 100F with inspector probe thermometer after running in excess of 10 minutes. Water temperature reached a maximum temperature of 77F with inspector probe thermometer. |
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Priority Foundation (PF) |
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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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Handwashing sink in back food prep area next to three compartment sink observed blocked by hamper holding towels. |
PIC voluntarily moved hamper to different location. |
Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Metal and plastic food storage containers observed stored stacked together with water wet nesting between containers. |
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Core (C) |
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