| 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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Water temperature at handwashing sink in men's restroom observed not to reach the required temperature of 100F with inspector probe thermometer. Water temperature observed to reach a maximum temperature of 88F with inspector probe thermometer. |
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Priority Foundation (PF) |
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| 21,22 Date & Time for food safety |
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| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
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PIC stated that foods in steam table and assorted other hot holding units. Numerous items throughout steam table and hot holding unit next to fryer observed without a time indicating when the product was prepared or when it needs to be discarded. |
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Priority (P) |
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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)(c)2 Storage or display of packaged food in contact with water or ice |
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Four boxes of food product in kitchen walk-in freezer observed with ice forming on cardboard exterior of the boxes of food product. Ice is not from a potable water source and is a source of contamination. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Two wiping cloths observed stored on table top in food prep area. Wiping cloths are to be held in sanitizer when not in use. |
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Core (C) |
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