| 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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Water temperature at handwashing sink in deli prep area observed not to reach required temperature of 100F after running in excess of three minutes. Water temperature observed to reach 83F with inspector probe thermometer. |
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Priority Foundation (PF) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Opened chub of roast beef with 9/21-9/27, opened chub of Sun Dried Tomato Turkey with 9/22-9/27, and opened chub of buffalo chicken with 9/21-9/27 observed being held in excess of the 7 day date marking period. Today is 9/29. |
PIC voluntarily discarded product being held for more than 7 days after opening. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
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Can of RAID ant and roach spray and can of Hot Shot Kitchen Bug Killer observed being stored in food prep area. |
PIC voluntarily relocated insect chemical sprays. |
Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
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Excessive ice build-up observed in outside ice chest freezer and Pick 5 Chest freezer making the surface no longer cleanable. |
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Priority Foundation (PF) |
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