| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
The hand wash sink in the front of the store- behind the hot holding unit, hand the hot water turned off at start of inspection. |
PIC was able to turn this on during the inspection. Discussed leaving the hot water on at all times. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
The sausage and steak that were in the hot holding unit and used to prepare breakfast biscuits to order were tempted with state calibrated thermometer at 109-116. The only other items in the hot holding unit were plain biscuits. |
PIC voluntarily discarded these items. |
Priority (P) |
1 |
| 38,39 wiping cloth & washing produce |
in |
|
|
|
0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
|
|
|
0 |
| 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 |
out |
The bleach sanitizer solution in the wiping cloth container- that was observed with wiping cloths was found over 200ppm. |
Water was added and solution was retested at 100ppm. |
Core (C) |
1 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
|
|
|
0 |
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
The men's room rest-room door was found with the self-closer not in working order. PIC is aware of this and has already contact a person to repair. |
|
Core (C) |
0 |