| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No towels or dryers available were available at the hand washing sink near the three-compartment sink. |
Person in charge placed paper towels in the paper house dispenser at the hand washing sink near the three-compartment sink. |
Priority Foundation (PF) |
1 |
| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Employee was observed to prepare raw chicken in the back food service food preparation area, employee placed breaded raw chicken on sheet tray and was observed to push the swinging doors between the back food preparation area and the front food preparation swinging doors with the tray of raw chicken. Observation of the doors is they were observed to be have dried food residues on both the front and back swinging doors. A case of raw shell eggs were observed to be stored on the top shelf above produce in the walk in cold holding unit. |
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Priority (P) |
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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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Food items observed to not being maintained at 41F or below. In house Temperature Control for safety house salads (9 in total) prepackage cheese and meats (23 in total), in house made deli meat sandwiches (6 in total), in house made puddings (8 in total), and prepackage yogurts (7 in total) were observed to have internal temperature of 44.6 to 50.3 degree F. |
Person in charge voluntary discard all the foods referenced above in the trash at the time of inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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The ambient temperature of the open area cold holding unit at retail was 46.7 degree F. |
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Priority Foundation (PF) |
0 |