| 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 bakery employee put hair net on and start prepping frozen bakery products before washing hands. |
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Priority (P) |
1 |
| 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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Observed hotdogs in retail bunker to have internal temperatures ranging from 47-50 degrees when taken with inspector probe thermometer. |
PIC voluntary discarded hot dogs that are out of temp and removed all other food products until case can be looked at. Retail case was reading 32-50 degrees F. |
Priority (P) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed partially consumed "Dr. Pepper" Bottle on table beside bread slicer in bakery area. |
PIC voluntary discarded Dr. Pepper bottle |
Core (C) |
1 |