| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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0 |
| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
out |
Observed employee wash their hands at 3 compartment sink rather than hand wash sink. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed multiple burgers, fried chicken, and potato wedges in retail hot box held below 135 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded all hot held for safety items held below 135 degrees F |
Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed multiple cut produce items, coleslaw, and cheese held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
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Priority (P) |
2 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed firm was thawing a case of raw fish at ambient temperature on a prep cart (not under refrigeration or submerged in cool running water). Fish was below 41 degrees F. |
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Core (C) |
0 |