| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
Observed hand wash sink in prep area taking more than one minute to reach 100 degrees F when temperature was taken with inspector's probe thermometer. |
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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 |
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Observed multiple roller grill items held below 135 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily disposed of all hot held temperature controlled foods that were below 135 degrees F. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
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| 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. |
out |
Observed no test kits available to test concentration of the firm's chlorine dishwasher. Firm only had quaternary ammonia test strips available. |
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Priority Foundation (PF) |
0 |