| 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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Hand sinks in the restrooms were tempted at 76 with state calibrated thermometer. The temperature of the water in the hand sinks in the kitchen was above 100 |
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Priority Foundation (PF) |
0 |
| 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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Date marking on Ham / Turkey/Bologna/ Chili were observed with dates from 10/17 and 9/29. |
PIC voluntarily discarded items that were outside of the 7 days. Establishment freezes lunch meats and then when removed from freezer do not always place the thaw date on the meat. |
Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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A Bag of Frozen Chicken Wings were observed on the back counter in ambient temperature. |
These were still frozen and PIC placed them in the cooler. Discussed acceptable ways for thawing. |
Core (C) |
1 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Employee preparing food items was observed without effective hair restraint. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Used towels were observed hanging over the three bay sinks- not in a sanitizer bucket |
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Core (C) |
1 |