| 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 |
out |
Observed handwashing sink located by the 3-compartment sink used for purposes other than handwashing. Observed dried food particles in handwashing sink. |
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Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed ketchup packets stored on the deli floor in front of prep table. |
Ketchup packets were stored in deli cupboard during inspection. |
Core (C) |
1 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Chemical test strips could not be provided for chlorine sanitizer during inspection. |
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Priority Foundation (PF) |
2 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed 3-compartment sink to be heavily soiled with large food particles and a brown slimy substance in all 3 compartments of sink **Drying shelf attached to 3-compartment sink is soiled with a brown slimy substance. |
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Core (C) |
4 |