| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed hand sink in deli with a hose attached when asking PIC why the hose was attached, he stated it was to fill up the mop bucket. I explained to the PIC the hand sink was for hand washing only and the mop sink was to be used to fill up the mop bucket. |
PIC removed the hose at time of inspection. |
Priority Foundation (PF) |
0 |
| 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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Observed black residue inside the soda machine ice dispenser at time of inspection, not properly cleaned. |
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Priority (P) |
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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 launchables and meat and cheese sticks in a small cooler with a surface temperature of 52 F. The launchables internal temperature after probe was 57 F and the meat snacks were 54 F. Cold foods should be held at 41 F degrees or below. |
PIC discarded 8 meat snacks and 6 lunchables at time of inpsection. |
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 available the small cooler with lunchables and meat snacks at time of inspection. |
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Priority Foundation (PF) |
0 |