08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No paper towels available at hand wash sink |
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Priority Foundation (PF) |
0 |
14 Food contact surfaces; clean and sanitized |
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0 |
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 |
out |
No Chemical sanitizer available at time of inspection |
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Priority (P) |
0 |
33 Thermometers provided and accurate |
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0 |
33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
No thermometer available for checking internal food temperature. |
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Priority Foundation (PF) |
0 |
44,45 Utensils and equipment |
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0 |
44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
No test kits available for 3 bay sink |
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Priority Foundation (PF) |
0 |