| 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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Observed hot water valve was shut off in employee unisex restroom. Maximum temperature reached was 70 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily turned hot water valve on in employee restroom hand sink. |
Priority Foundation (PF) |
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| 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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Observed PIC setup ware washing and describe how to wash dishes by having sanitizer as the first step, then rinse with clear water using the spray nozzle, then submerge in clear water before drying (so sanitize, then rinse twice, no wash step with dish soap) |
PIC voluntarily dumped out and reset the 3 compartment sink with a washing, rinsing, and sanitizing compartment. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed multiple sandwiches in hot box held below 135 degrees F when temperature was taken with inspector's probe thermometer. PIC stated firm sets hot box as low as 130 degrees F, which is not high enough for hot holding. |
Employee voluntarily discarded hot held TCS items that were below 135 degrees F. |
Priority (P) |
0 |