| 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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Employee was observed to handle and crack , and pour on to flat grill raw shell eggs with single use gloves on, employee did not remove single use gloves before moving on to touching food contact surfaces and utensils. |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The upper lip of the slicer was observed to have excessive amount of dried food residues and build up. |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Biscuits on sheet trays were observed to be stored uncovered and unprotected in the chest freezer, and several bags of open frozen foods were observed to be stored uncovered and unprotected in the second chest freezer. |
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Priority (P) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 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 |
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Wet wiping clothes were observed to be stored on the three compartment sink basins. |
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Core (C) |
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