| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
The hand washing sink in the rest-room was found with a water temperature of 71 degrees. The hand wash sinks in the food prep area by the three-bay sink had hot water. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Soda Syrup connector was observed in direct contact with the unclean floor in the back area by the three bay sink |
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Priority Foundation (PF) |
0 |
| 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(ii) Time as a Public Health control- 4 hours |
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BLT's use time in place of temperature. BLTs were located in the front counter however they were not found with a time stamp for discard. |
PIC voluntariliy discarded |
Priority (P) |
0 |
| 38,39 wiping cloth & washing produce |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
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| 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 |
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Wiping cloths were found held in a sanitizing solution with the QUT based sanitizer found nondetectable. |
Buckets were empties and refilled-QUAT based sanitizer solution was tested at 200 ppm |
Core (C) |
0 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Wet stacking was observed on food contact container on the drain area of the three bay sink |
These were orientated to allow for air drying |
Core (C) |
0 |