3-501.16 Maintain potentially hazardous food at 41 F or below/milk in the WI cooler temp 48-49. Internal temp in the cooler is 45F. Milk taken aside for credit. ADPH 420-3-22-.03(a) Discard potentially hazardous food requiring refrigeration when past the date limit placed by the manufacturer or packager/sandwich with mold; several cans with food pass the expiration day//mark sandwiches when out of box with a sell by date. PHFs voluntarily discarded. 4-302.12 Provide appropriate, readily accessible thermometers for section with milk in WI cooler and cooler with sandwiches. 6-301.11 Provide soap at all hand sinks.6-301.12 Provide paper towels or drying device at all hand sinks.6-301.14 Post sign at all handsinks that notifies employees to wash hands/no soap, papre towels, sign next to handwashing sink on the back. 5-501.113 Keep dumpster closed/top lid is opened. 5-501.11 Provide outdoor storage for refuse, recyclables, and returnables that is nonabsorbent, smooth, durable, leakproof, pest-resistant, and sloped to drain/cracks on the bottom of the dumpster. Replace with new one.
JCDH 3.2.2 Management allows secondhand smoke in the food establishment. 4-601.11 Clean shelves and bottoms in the freezer with ice and ice cream. 5-205.15 Repair plumbing/leak under the sink on the back. 5-203.13 Maintain access to service sink/3 compartment sink has stuff stored in it. 6-501.18 Clean handsinks as often as necessary to keep them clean/clean handsink in the restroom. 6-301.11 Provide soap at all hand sinks.6-301.12 Provide paper towels or drying device at all hand sinks.6-301.14 Post sign at all handsinks that notifies employees to wash hands/at the handsink in the self service area. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness/clean floors in the back//clean inside cabinets. 6-303.11 Provide at least 10 foot candles of light at 30 inches from floor in WI cooler, WI freezer, and dry storage areas/provide appropriate lighting in the restroom.
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