| 06,07 Hand Hygiene |
in |
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0 |
| 06,07 6 Hands Clean and Properly washed |
in |
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0 |
| 06,07 0080-04-09-.02(3)(b) Cleaning Procedure for washing hands and arms |
out |
Employee observed washing their hands while wearing gloves. Gloves are single use and can not be "washed". Hands are required to be washed when changing activities. Employee observed slicing lunch meat wearing gloves, working the cash register with the same gloves and then hand washing wearing these gloves
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Employee removed and discarded the gloves and washed hands |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
Food items observed to not being maintained at 41F or below. Cartons of Farm Fresh Eggs where observed in clean cartons, with correct labeling, however they were observed stored in ambient temperature on the top of the deli display case.
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Reviewed with PIC that Farm Fresh Eggs are required to be refrigerated at all times. |
Priority (P) |
0 |
| 38,39 wiping cloth & washing produce |
in |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Used wiping cloths were observed stored over the three bay sink. Per Food Code: Wiping cloths used for cleaning counters and food contact surfaces are required to be held between uses in a chemical sanitizer solution at a specified concentration |
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Core (C) |
2 |