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 backroom deli handwashing sink not supplied with soap. |
|
Priority Foundation (PF) |
2 |
08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed unisex restroom not supplied with hand towels/drying device. |
|
Priority Foundation (PF) |
2 |
21,22 Date & Time for food safety |
in |
|
|
|
0 |
21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed no date marking on required deli items (shredded mozzarella pizza cheese, BBQ pulled pork) needing a date mark. Per PIC, these items last between 3-6 days. |
Cheese and BBQ pulled pork were date marked during a date marking demostration/discussion during inspection. |
Priority (P) |
0 |
33 Thermometers provided and accurate |
in |
|
|
|
0 |
33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Observed no food thermometer on hand to check food temperatures. |
|
Priority Foundation (PF) |
0 |
44,45 Utensils and equipment |
in |
|
|
|
0 |
44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
No test kit available for quaternary based sanitizer on hand. |
|
Priority Foundation (PF) |
3 |
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 unisex restroom sink faucet leaking water when in use. ** Per PIC, plumber had been called. |
|
Core (C) |
0 |