| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Observed employee eating at food prep sample kiosk while preparing food for customers. |
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Priority (P) |
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| 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... |
out |
Observed employee eat at food prep area, then change gloves, without performing a hand wash step before donning new gloves. |
Employee voluntarily removed gloves, washed hands, and put on a new pair of gloves. |
Priority (P) |
0 |
| 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 |
out |
Observed multiple items for samples (cooked fish, meat and cheese pastry) held below 135 degrees F when temperature was taken with inspector's probe thermometer. |
Items were prepared during inspection, so PIC voluntarily had items reheated to bring temperature above 135 degrees F. |
Priority (P) |
0 |