| 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 |
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Observed men's restroom handwashing sink hot water faucet not measure at least 100F with inspector's probe thermometer. After running the men's restroom hot water faucet for more than 2 minutes, the hot water temperature measured 70F. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed the retail Grab 'n Go cooler to not maintain food temperatures at 41F or less when using inspector's probe thermometer. Surface temperatures were high on the top (52F) and middle (46F) shelving units. However, bottom shelf had a surface temperature of 36F. Food temperatures were taken of products from the top and middle shelves, starting in the front of the cooler where it is warmest and working back. Four sandwiches measured between 44F-46F, four lunchables measured 50F-52F, and multiple cheese snacks measured between 44F-48F. |
The PIC voluntarily discarded the products. |
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