| 08 Adequate handwashing sinks properly supplied and accessible |
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| 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 |
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No hand washing sign at the hand washing sink in the uni-sex rest-room |
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Core (C) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Peanut Spoons that are in ambient temperature are being washed every few days per PIC. PIC was unaware of the correct concentration of bleach to use and was rinsing the dishes after spraying them with a bleach-based sanitizer. However, the sanitizer concentration in this spray bottle was over 200ppm. |
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Priority (P) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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PIC was unaware of the correct concentration of bleach to use and was rinsing the dishes after spraying them with a bleach-based sanitizer. However, the sanitizer concentration in this spray bottle was over 200ppm. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Date marking system is not in place for the items that are ready to eat and kept over 24 hours. Container of open pulled pork, cut vegetable toppings and meat fully cooked pizza toppings were observed without date marking. Reviewed policy with PIC |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No thermometer was located in the small reach in cooler with commercially prepared sandwiches |
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Priority Foundation (PF) |
0 |