| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed the handwashing sink, located in the back room next to the ware-washing sink, to not be properly supplied with soap that would dispense upon pushing. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed the handwashing sink, located in the back room next to the ware-washing sink, to not be properly supplied with paper towel or any other type of drying device. |
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Priority Foundation (PF) |
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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 the following foods not maintained at 41F or below when measured with inspector's probe thermometer: bag of cut lettuce 58F, bag of chopped onions 57F. |
The PIC voluntarily discarded all the products. |
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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Observed the reach-in cooler on the prep line holding the cut lettuce and chopped onion bags, with product temperatures measuring above 41F, to not have an internal temperature measuring device and the exterior digital measuring device was non-operational. |
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Priority Foundation (PF) |
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