Sausage Deli

Adequate handwashing sinks, properly supplied and accessible

5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. hand sink next to fryer. Hand sink only dispenses hot water. Water at hand sink is 120F and does not have the ability to lower temperature to make it more comfortable for hand washing. This makes the hand sink inaccessible for employee use. Facility has another hand sink directly around the corner in front of the 3-compartment sink. Facility shall utilize the other hand sink and handwashing must be completed as often as required by FDA 2013 2-301.14- When to Wash.

Preventing Contamination by Hands

Proper cooling methods used; adequate equipment for temperature control

3-501.15 (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. walk-in Roast in walk-in was in the cooling process but was tightly wrapped with saran wrap.

Food Temperature Control

Plumbing installed; proper backflow devices

5-205.15 A PLUMBING SYSTEM shall be: (B) Maintained in good repair. 3-comp sink and hand sink in dishwash area Pipe under 3-compartment sink is leaking. Person in Charge (PIC) placed a bucket underneath to catch water. Faucet of hand sink is leaking.

Physical Facilities