| 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)(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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Employee was observed to handle raw shell eggs and bowls using for mixing of raw shell eggs, and utensils. Removed single use gloves washing their hands then went to pour raw shell eggs, touching bowel and utensils. Employee did not wash their hands before handling ready to eat foods and food containers.
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| 19,20 safe temperature holding |
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| 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 |
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Grab and go sausage, egg and cheese biscuit (29 in total) in the front hot holding unit were observed to have an internal temperature of 114-132 degrees F. |
Person in charge voluntary discarded all the foods referenced in the violation in the trash during the inspection. |
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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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Chili, hot dogs, mayo, pickles (keep refrigerated), and sliced cheese had an internal temperature of 46-48 degrees. |
Person in charge voluntary discarded all the foods referenced in the violation in the trash during the inspection.
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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-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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The walk in cold holding unit had ambient temperature of 48.7 degrees F. |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Back receiving doors was observed to have a gap between the bottom of the door and the floor. |
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Core (C) |
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