| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Observed handwashing sink in women's restroom not supplied with soap. |
Soap was supplied to handwashing sink in women's restroom during inspection. |
Priority Foundation (PF) |
0 |
| 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 handwashing sink in men's restroom not supplied with hand washing sign. |
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Core (C) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 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 food products in hot box not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer: corn dogs 112F, various fried foods (jalapeno poppers, cheese sticks, waffle fries) 119F, 123F, 100F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed food products in deli prep table cooler not being maintained at 41F or below for cold holding food safety control. Food products probed with a calibrated state thermometer were 47F-51F. A full list of products and temperatures can be found in the inspection comment summary. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Observed spray bottle of clear liquid, with no label identification, sitting on top of deli prep table shelf. Per PIC, bottle contained water used for pizza. |
Bottle was labeled "water" during inspection. |
Priority Foundation (PF) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Observed deli prep table cooler not working in a sufficient capacity to provide safe cold holding food temperatures of 41F or below. Deli prep table thermometer read 50F. Food products probed with a calibrated state thermometer were 47F-51F. A full list of food products and temperatures can be found in the inspection summary comments. |
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Priority Foundation (PF) |
0 |