| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed employee donning gloves for food preparation without first washing hands. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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Observed 3 compartment sink stocked with an empty soap dispenser and paper towel holder. Please move paper towel holder above deli handwash sink. Deli had wash sink is equipped with soap, please remove unused soap dispenser from 3 compartment sink area. |
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Core (C) |
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| 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 food products in deli hot box not being maintained at 135F or above for hot holding food safety control. Food products were probed with a calibrated state thermometer were pizza (supreme, pepperoni) 123F-126F, chicken wings (bone-in and boneless) 119F-122F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
1 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Observed deli handwashing sink, no longer attached to wall. Screws were hanging out the back panel of sink and sink moves around and is unstable. Sink does however dispense water for handwashing. |
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Core (C) |
0 |