| 06,07 Hand Hygiene |
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| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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Employee was observed touching ready to eat breakfast biscuits with bare hands. Employee was seen washing hands before touching the ready to eat biscuits, however we reviewed no bare hand contact with ready to eat food items |
During the inspection, observed employee using tongs and deli paper |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Date marking was not observed on open packages of bologna and pizza toppings. PIC stated lettuce and tomatoes are cut fresh daily, however other items are used within 4 days. WE discussed any ready to eat food items opened and kept longer than 24 hours must be date marked |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Thawing of pulled pork was observed being done in a pan on the counter in the deli area in ambient temperature. The inside of the pulled pork was still hard frozen however the outside was thawed at 41 degrees. |
PIC placed this in the deli prep cooler during the inspection to continue thawing under refrigeration |
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