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 |
Observed employee return from outside cooking and failing to use soap when washing hands. |
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Priority (P) |
1 |
06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
out |
Observed employee wash hands in the warewash sink after returning to kitchen area from outside. |
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Priority Foundation (PF) |
0 |
14 Food contact surfaces; clean and sanitized |
in |
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0 |
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed employee failing to properly submerge dishes in sanitizer for minimum of 30 seconds after washing and rinsing food contact containers. Employee only washing, rinsing, and air drying. |
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Priority (P) |
1 |
19,20 safe temperature holding |
in |
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0 |
19,20 19 Hot holding temperature |
in |
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0 |
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 pulled pork out of temperature at hot warmer. The pulled pork was temperature checked at 98'-105'. Observed fried bone in chicken legs out of temperature at food warmer. The chicken legs was temperature checked at 118'-120'. Product must be a minimum of 135'. |
Product discarded during time of inspection. |
Priority (P) |
2 |
51,52 Facilities |
in |
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0 |
51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed heavy lint, webbing, and dust build up on beams above outside cooking unit at time of inspection. |
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Core (C) |
0 |
53 Ventilation, lighting, and designated areas used |
in |
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0 |
53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Observed lights inside the food warmer not a shatter resistant bulb. |
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Core (C) |
1 |