| 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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Observed the hand sink, located near the 3-compartment sink, to have a large container sitting in the basin making the sink inaccessible. |
The PIC voluntarily removed the large container to make the sink accessible for hand washing. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed the hand wash sink soap dispenser does not dispense soap due to batteries out of charge. The hand wash sink is located near the 3-compartment sink. |
The PIC removed the cover to the soap dispenser to be able to manually pump the soap. PIC noted she will change the batteries in the dispenser. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed the Quat sanitizer bucket, held within the back prep area, to measure below 150 ppm (100ppm) when tested with the store's Quat sanitizer test strips. Per Manufacturer's instructions, quat ammonium sanitizer should measure between 150-400 ppm. |
The PIC made a new bucket of sanitizer solution testing 200 ppm with the store's quat sanitizer test strips. |
Priority (P) |
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| 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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Observed the following foods, held within the retail condiment cooler, not maintained at 41F or less when measured with inspector's probe thermometer: cut Jalapenos 46F and cut pickles 47F. |
The PIC voluntarily discarded the product once inspector notified him. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
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Firm is using time as a safety control, observed the Cheesy Pepper Jack taquitos, held on the retail roller grill, did not have a time noted during the inspection. Inspector defaulted to temperature control for safety. |
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Priority (P) |
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