| 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)(a) Food employees shall keep their hands and exposed portions of their arms clean. |
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An employee was observed wiping sweat from his forehead with his arm and his hand. |
The employee washed their hands. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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There was a stainless-steel cold holding unit in the kitchen at 56-57F that had one container of chicken, one container of fish, cut vegetables, cheese, and eggs. |
The PIC disposed of the food items. |
Priority (P) |
1 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Employees were not able to demonstrate proper calibration of the probe thermometer (discussed and explained ice water method). |
The PIC calibrated the thermometer correctly. |
Priority Foundation (PF) |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
1) There was no thermometer in the hot holding food warmer. 2) There was no working thermometer for the stainless-steel cold holding unit (thermometer on the machine only blinking). |
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Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
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| 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 |
Employees were observed handling exposed food without a hair restraint. |
Employees covered their hair with a hair restraint. |
Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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The stainless-steel cold holding unit located in the kitchen area was observed to be at a temperature of 56F. |
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Core (C) |
0 |