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 |
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**After continuously running for two minutes, the kitchen hand washing sink's hot water temperature reached a maximum of 67F with state calibrated probe thermometer. This is considered an imminent health hazard, and a notice of closure for food production was issued. |
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Priority Foundation (PF) |
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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. |
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**Employee was observed in active food production of pizzas without wearing any form of hair restraint. |
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Core (C) |
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44,45 Utensils and equipment |
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44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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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 |
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**Observed a 4 inch strip of duct tape on the interior door of the commercial ice machine in the back room. **Observed multiple 4 inch strips of duct tape on the exterior door of the commercial ice machine. **Observed a coroplast board being used as a temporary wall piece underneath the three compartment sink. The coroplast board was observed to have frayed edges and not a cleanable surface |
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Core (C) |
0 |
53 Ventilation, lighting, and designated areas used |
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53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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**Observed an opened bottle of whole milk stored at the bottom of the dough prep cooler in the kitchen. **Observed a personal jacket stored directly on top of prepackaged honeybuns in the back storage. |
Items were voluntarily removed from improper storage during inspection |
Core (C) |
0 |