| 13 Food separated and protected |
in |
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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 |
Shell eggs on top of pickles in prep cooler. |
Eggs voluntarily moved. |
Priority (P) |
1 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Raw chicken above raw ground beef in cooler in back prep area. |
Ground beef voluntarily moved above chicken. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
The following items on bottom shelf of hot holding unit temperature tested with state calibrated thermometer: Corn Dogs: 122F Egg Rolls 128F |
Items were voluntarily discarded. |
Priority (P) |
2 |
| 37 Personal Cleanliness |
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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 |
Food being prepared and active food service, 3 employees and no one with hat or hair net. |
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Core (C) |
0 |
| 38,39 wiping cloth & washing produce |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Soiled Wiping cloths observed on multiple preparation surfaces. |
Wiping cloths were discarded and / or placed in sanitizer buckets. |
Core (C) |
0 |