| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
out |
PIC of deli did not know basic food temperature requirements for cooking, cold or hot holding, how to used sanitizer or how to test it, how to perform basic sanitation functions in a kitchen, wasn't aware she needed to wear a hair covering, did not know how to properly use wiping cloths, and wasn't using the handwash sink at all. |
|
Priority Foundation (PF) |
0 |
| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
out |
Deli employees washing hands in 3-compartment sink. When questioned about it they said they never use the handwashing sink. Spent some time explaining the importance of washing hands exclusively in a handwashing sink. |
|
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
|
|
|
0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Eggs above milk and sandwich meat in Walk-in cooler, raw meat above cheese and other ready to eat items in pizza prep cooler. |
Items were moved to keep them separated and protected. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Large jar of pickled eggs sitting on counter reading "refrigerate after opening" on label. |
|
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Spray bottle with members mark QAC sanitizer measured at 500+ ppm. PIC had no idea how to test and had never been taught how to properly use and test sanitizer. |
Spray bottle was discarded and I spent time teaching PIC how to prepare and test a properly mixed and measured sanitizer solution for safe use. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Deli worker working with exposed food without hat or hair net. |
|
Core (C) |
0 |