| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Water temperature at handwashing sink in make unit area observed not to reach the required temperature of 100F. Water temperature observed to reach 93F with inspector probe thermometer after running for four minutes. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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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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Sanitizer concentration in Sani Station spray bottle and sanitizer knife station observed not to reach the required concentration of 50ppm for chlorine sanitizer. Sanitizer concentration observed to reach 0ppm with inspector test strips in both sanitizer containers. PIC stated that they were only placing hot water in sanitizer knife station. |
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Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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0 |
| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
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Apparent rodent excrement observed in cabinet underneath oven and deli slicer in food prep area. |
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Core (C) |
2 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 49 Sewage and waste water disposal |
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0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Liquid observed leaking directly onto bottom of cabinet from drain pipe coming from handwashing sink next to make units when water is running. |
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Priority (P) |
1 |