| 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)(b) Cleaning Procedure for washing hands and arms |
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Observed employee wetting hands with water in hand sink and then drying them and placing on gloves. Employees should wet hands then use soap and wash hands before placing on gloves to handle food. |
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Priority (P) |
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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 placing on gloves without washing hands then handling food, then removing gloves and placing on new gloves without washing hands prior to doing so. |
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Priority (P) |
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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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Observed raw tenderloin stored on top of sliced bologna in deli prep cooler at time of inpsection. |
PIC removed and placed in the proper place at time of inspection. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed a vegetable chopper stored clean with dried food on the blades at time of inspection, not properly cleaned after used. |
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Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Observed white gravy in a container tightly wrapped with plastic wrap in the walk-in cooler with an internal temperature of 83 F degrees at 11:30. PIC stated gravy was placed in walk in cooler at 10:00 am. Discussed proper cooling practices with PIC. |
PIC removed gravy and placed in freezer to cool faster to reach 70 F degrees or below within 2 hours. |
Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Observed clean tongs stored behind the 3-compartment faucet at time of inspection. Observed plastic spoons stored up right at time of inspection. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Establishment is using Member's Mark sanitizer, but no test strips are available at time of inspection. |
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Priority Foundation (PF) |
0 |