| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed front deli handwashing sink blocked with miscellaneous items, observed back deli handwashing sink blocked with a fan. |
Both handwashing sinks were cleaned up and made accessible during inspection. |
Priority Foundation (PF) |
2 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Observed back deli handwashing sink not supplied with soap. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed back deli handwashing sink supplied with towels, however towels were not properly dispensing for drying hands. |
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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 fried chicken in hot case not being maintained at 135F or above for hot holding food safety control. Fried chicken probed with a calibrated state thermometer 124F. |
Fried chicken was voluntarily discarded during inspection. New chicken was prepared and tempt at 189F. |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed hood vents over fryer covered with a heavy buildup of grease. Hood vents are cleaned by an outside company, sticker states that hood vents were last cleaned 11/14/22. Per GM Brandon Davis, hood vents are currently scheduled to be cleaned 04/13/24, |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Observed back deli walk in cooler with insufficient lighting for food stored in back of cooler. |
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Core (C) |
0 |