BARNES & NOBLE BOOKSELLERS #2157

Hot and cold water available; adequate pressure — Inspector Note: Observed the hottest water temperature for the 3-comparment sink at 72F. C/A: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment; For 3-compartment sink (110F)

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food employee dump contents of a sanitizer bucket into the hand sink located in the front food service area. Food employee also rinsed the empty sanitizer bucket in this sink. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: hand sink cleaned out by food employee; EHS also discussed the hands sinks may only be used for hand washing.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hottest water temperature for the hand sink in the front food service area at 67F. Observed the hottest water temperature for the hand sink located in the ware washing area at 62F. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed no color change for the temperature registering sticker on a ceramic plate for the high temperature dish machine located in the ware washing area. C/A: Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; NOTE: facility must manually wash dishes in the 3-compartment sink