| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
Observed hand wash sink in deli prep area was not reaching more than 67 degrees F when running for over a minute. Temperature was taken with inspector's probe thermometer. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed records for cleaning frequency on deli slicers exceeded more than four hours on multiple different days. Some of the times were more than 8 hours apart. Cleaning times recorded on slicers for day of inspection had not yet occurred (time recorded was 9:23 am, inspection of times was at 9:12 am so that time had not yet occurred), which is not an accurate way to ensure that the slicers are cleaned every 4 hours. |
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Priority (P) |
1 |