| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Person in charge could not explain what the hot holding temperatures should be or how to wash dishes at time of inspection. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No towels were available at public restroom at time of inspection. |
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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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Observed a variety of sandwiches in a cooler with a surface temperature of 48 F. The following was observed when checking internal temperatures of food: Ham sandwich 48 F, Tuna Salad 46 F, Egg Salad 46 F, Hogie sub 48 F, hamburger 46 F. All sandwiches were not being held at 41 F degrees and below. |
Employee voluntarily discarded all 23 sandwiches at time of inspection. |
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 cooler where sandwiches were held. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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No probe thermometer was available at time of inspection. |
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Priority Foundation (PF) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Observed peanut cups in a box stored on floor in storage room at time of inspection. |
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Core (C) |
0 |