| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
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Retail Warmer- Firm is remodeling and does not have a hand sink that is easily accessible to the retail food warmer area. |
Firm will package food items in the kitchen prior to placing them in the warmer to avoid a kitchen closure. |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Using a state issued and calibrated probe thermometer pork (48) in the kitchen and milk (51) in the retail cooler were above the safe cold holding temperature of 41 degrees. |
Employee discarded pork in the kitchen and removed and discarded all milk in the retail cooler. |
Priority (P) |
1 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(2)(d)16 Warewashing sink, drainboards, and warewashing machines shall be self-draining |
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At time of inspection the 3 bay sink began to fill with water from the drain. Waste water in sink did not drain. Employee stated water has been backing up into the sink for the past 3 or 4 days. |
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Priority Foundation (PF) |
0 |