| 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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Handwash sink not accessible by 3-bay sink in ware wash area. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Various items in retail warmer were probed with calibrated thermometer at 115 - 130, should be maintained at 135 or above. |
Out of temperature items (cheeseburgers, chicken sandwiches, BBQ, beef fajita burritos, philly steak and cheese) were removed for disposal during inspection. |
Priority (P) |
2 |
| 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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Store made soft tacos and chicken fajita bowls in front grab-n-go cooler were probed with calibrated thermometer and found to be 45 - 48, should be maintained at 41 or below. |
Out of temperature items removed for disposal during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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No date marking on open bags of pepperoni and shredded cheese. |
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Priority (P) |
1 |