| 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 |
out |
Observed hand sink located at pizza prep make units only reached a maximum temperature of 72F after running for 5 minutes. |
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Priority Foundation (PF) |
1 |
| 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 multiple rotisserie chickens in retail hot holding case with internal temperatures below 135F when measured with inspector probe thermometer. Temperatures recorded and included in this report. |
PIC and staff voluntarily discarded all out of temperature items during inspeciton. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
out |
Observed plastic food storage containers in cafe ware washing area cracked and excessively worn rendering them no longer cleanable. |
Cafe staff voluntarily discarded of worn containers. |
Priority Foundation (PF) |
0 |