| 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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Observed employee leave food prep area to go to walk in cooler to retrieve some chicken gizzards. Employee returned to food prep area and started to prepare the gizzards for frying without washing hands first. |
Employee voluntarily discarded gizzards that were handled prior to washing hands, and then voluntarily washed hands before continuing food prep. |
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| 14 Food contact surfaces; clean and sanitized |
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| 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 |
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Observed concentration of chlorine sanitizer solution at 3 compartment sink was below minimum 50 ppm. |
Employee voluntarily drained solution and replaced it with a solution that met minimum 50 ppm. |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Observed spray bottle with chlorine sanitizer solution had a concentration above maximum 200 ppm. |
Employee voluntarily drained solution from bottle and replaced it with the corrected solution in the 3 compartment sink. |
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