| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Observed the handwashing sink, located in the utility room with the ice machine, not properly supplied with soap. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 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 |
Observed the hot chicken wings not maintained at 135F or above, when using inspector's probe thermometer, stored inside the hot case. The wings measured 125F. |
The PIC voluntarily discarded the product. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed the open half and half and French vanilla creamer have been held in the retail creamer cooler for more than 7 days: Prep date 12/28, use by date 1/3. |
The PIC voluntarily discarded the two boxes of creamer. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
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| 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 |
Observed employees actively preparing food and packaging food for customers and not wearing any type of hair restraint. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed the walk-in cooler floors, beneath the wire shelving unit holding food products, to have excessive accumulated build up of old food and debris. |
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Core (C) |
4 |