| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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women and men rest room hand sinks at front of store water temperature not reaching over 78 degrees. Ran for several minutes never past 78 degrees. |
Hot water should reach at least 100 degrees. |
Priority Foundation (PF) |
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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 signs at hand sinks in rest rooms or deli area. |
have hand washing signs at all hand sinks. |
Core (C) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Bakery- icing containers full of icing from icing machine that will be reused not covered or protected. |
keep food containers covered/protected when not in use. |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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retail small milo tea cooler at register area shelves organic build up need cleaning. |
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Core (C) |
0 |