| 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 in deli removing gloves and then placing on new gloves without washing hands prior to 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 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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Observed several items held in deli reach in prep cooler not in temperature at time of inspection: Sliced Turkey 49 F, Sliced Ham 51 F, Hot dogs 50 F, BBQ 49 F, Sliced tomatoes 48 F. All cold held food items should be 41 F degrees or below. |
All food that was out of temperature was discarded at time of inspection. |
Priority (P) |
2 |
| 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 reach in cooler not working properly at time of inspection, reading 53 F degrees on the thermo gun at time of inspection. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Back stock room area in disarray and items stored all over the floor and floor not easily cleanable at time of inspection. |
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Core (C) |
0 |