| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
no soap at hand sink at 3 bay sink area |
keep soap at all hand sinks |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
hand sink at 3 bay sinks area no paper towels- dispenser not working. |
keep paper towels or working drying device at all hand sinks. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Deli meat slicer, potato cutter on wall organic matter on blades, breading containers at stove area that are not in use during inspection organic matter on inside of containers. |
All food contact surfaces once put in operation should be cleaned every 4 hours. |
Priority (P) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Light in storage area needs repair, weatherstripping between front doors need repair. |
make repairs as needed. |
Core (C) |
4 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Floor under racks in storage walk in cooler dry spillage needs cleaning. |
Clean as often as necessary to keep spillage off floor. |
Core (C) |
0 |