|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
Observed hand sink closest to the main entry of the meat market unable to reach 100F. Both 3-Comps sink, and other handsink in the cutting area achieved proper temps.
Ensure that the hand sink is properly adjusted to reach a atleast 100F. |