08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
Handwashing sinks in the deli area, back by the three bay sink and the rest-rooms was tempted at 84-86 degrees |
|
Priority Foundation (PF) |
0 |
14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Multiple Food contact containers in the "clean: area were observed with dried food residue. *** In addition pieces of date mark stickers were observed on food contact containers |
|
Priority Foundation (PF) |
0 |
40,41 Utensils |
in |
|
|
|
0 |
40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Wet stacking observed on food contact containers |
|
Core (C) |
0 |