| 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... |
out |
Observe employee remove gloves several times while handling food and then place new gloves on without washing hands before placing new gloves on. Observed employee leaving kitchen with gloves on then returning to kitchen and use same gloves without washing hands when returning back into kitchen and placing on new gloves. |
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Priority (P) |
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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 cooked sausage sitting on top of stove with an internal temperature of 97 F degrees at time of inspection. All hot foods must be held at 135 F degrees or higher. |
PIC discarded the sausage at time of inpsection. |
Priority (P) |
0 |