| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Observed no hand soap available at the back room handwashing sink. |
|
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Firm observed not to have in-use TCS utensils/equipment stored at ambient temperature on a four-hour cleaning frequency. When asked how often the TCS tongs and other utensils are cleaned and sanitized, PIC stated they are cleaned/sanitized at 1 pm every day. The store starts selling hot dogs at 7am and stops selling hot dogs and other hot box items at 1 pm. Inspector discussed the need to come up with a system that ensures a complete wash, rinse, and sanitize cleaning at least once every four hours. |
|
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Excessive ice build-up observed in both chest freezers, located in the back room, and the retail novelty ice cream freezer making the surface not cleanable. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed excessive water beneath the 3-compartment sink but could not find the point of the leak. Please repair as soon as possible. |
|
Core (C) |
0 |