| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Handwashing sink in HMS area observed blocked by empty box stored on sink basin.
**Handwashing sink in sample area observed with 2 spray bottles in sink basin. |
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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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Sanitizer spray bottles in HMS and bakery department observed not to reach the required concentration of 150ppm with inspector test strip. Sanitizer concentration observed to reach 0ppm with inspector test strip. |
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Priority (P) |
1 |
| 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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Make unit in cafe area observed with external temperature of 54F. Internal(probed) temperatures of product ranged between 56F-58F with inspector probe thermometer. |
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Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Bottom side of cutting boards in meat department prep area observed with excessive build-up of black organic matter. |
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Core (C) |
0 |