| 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 no hot water in the sinks, water temperature was 58F after running the water for more than a minute. |
PIC voluntarily opened the hot water during inspection. |
Priority Foundation (PF) |
0 |
| 09,10,11,12 Approved Source |
in |
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0 |
| 09,10,11,12 9 Food obtained from an approved source |
in |
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0 |
| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
out |
** Baked goods observed from unapproved source. The source is a restaurant doesn't have manufacturing permit (inspector checked the system). |
PIC voluntarily discarded during inspection. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 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. |
out |
* Employees cutting meat observed without effective beard restraint. |
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Core (C) |
1 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
** Employee's partially consumed water bottle was observed stored under the prep table in the meat cutting area. |
|
Core (C) |
0 |