| 06,07 Hand Hygiene |
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| 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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Employee was observed to handle raw beef and place those raw beef on flat top grill while wearing single use gloves. After handling raw beef employee did not remove single use glove and wash their hands before moving on to handling ready to eat bread, other utensil, food contact surfaces, and food containers at the time of inspection. |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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A container of raw pork tenderloin was observed to be stored over biscuits in the standing cold holding unit near the three-compartment sink. |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Pint milk in Walk in Cold holding unit #2 was observed to have internal temperature of 44 degree F. |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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A open package of commercially prepared pepperoni, precooked sausage and beef were observed to not have a preparation/open date or discard date. This observation was observed in the pizza makeshift unit. |
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Priority (P) |
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