| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
No water to Handwashing sink located in the Kitchen prep area. Valves stuck closed |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed 5 containers of baked chicken legs and wings at 99,106,and 102F. when tested with inspectors calibrated probe thermometer |
PIC voluntarily disposed of the 5 containers |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed no Date marking on the opened containers of bulk creamer dispensed in the retail display |
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Priority (P) |
0 |
| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Observed Sanitizer concentration levels exceeding recommended level in the 3 compartment sink in the back room and also in the wiping bucket located in the front prep area. Concentration level checked with Firms test kits for chlorine were 250ppm |
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Priority (P) |
0 |