| 08 Adequate handwashing sinks properly supplied and accessible |
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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 |
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at all hand sinks in prep areas Hand sink in ladies rest room only 1 sink working |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels at meat prep area, produce |
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Priority Foundation (PF) |
1 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Sanitizer dispenser at seafood ware wash not working, Facility can physically pour sanitizer into ware wash until repaired. |
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Priority Foundation (PF) |
0 |
| 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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Cut fruit form kitchen probed @ 45 -44 degrees |
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Priority (P) |
0 |
| 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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Vent guard fans in produce and meat walk in coolers dust build up |
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Core (C) |
2 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 49 Sewage and waste water disposal |
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0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Floor drains not draining stopped up. During a remodel concrete was poured into m op sink and since the floor drains don't work properly |
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Priority (P) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Trash on floors in meat prep area under tables and ware wash |
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Core (C) |
1 |