| 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 trash can and trash can lid with single use gloves on, employee did remove single use gloves and without washing their hands place a new pair of single use gloves on to handle and prepare foods. |
Person in charge retrained employee on when to wash their hands after touching the trash case and before food preparation. |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Vegetable chopper at the produce preparation/wash area was observed to have excessive amount of dried food residues on the blade. |
Person in charge removed vegetable chopper to the three-compartment sink for cleaning at the time of inspection. |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
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Commercially processed precooked scramble eggs patties were observed to have internal temperature of 119 to 126 degrees F. Four of the scrambled eggs breakfast bowls (just removed from the oven) were observed to have internal temperature of 109-117 degrees F at reheat. |
The scramble egg patties were voluntary discard in the trash and the scrambled eggs breakfast bowls were reheated in the oven to an internal temperature of 197 degrees F. |
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