| 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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Cheese shop employee observed push shopping cart of product into cheese shop and then placed on gloves to wrap cheeses that had been previously sliced without washing hands. |
I stopped employee before touching cheese and explained that hands are to be washed before donning gloves. |
Priority (P) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Raw ground packages of beef hamburger displayed above whole cuts of pork. Ground Beef requires a internal cook temperature of 155F and Pork cuts have internal cook temperature of 145F. |
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Priority (P) |
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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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Grinder tub under worm has old, dried buildup present from previous use near bottom gasket. Deli slicer has old, dried meat particles present on blade guard and under back of blade. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
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Commercially processed foods placed on hot bar were not properly heated to 135F or higher before placing on hot bar. Macaroni and cheese had internal temperature of 124F and mashed potatoes had internal temperature of 122F. |
Foods were removed from hot bar and properly reheated to 135F or higher. |
Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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1) Meat saw handle has old dried foods present. 2) Bottom shelf of meat tables have food debris from overspray present. 3) Door going to cutting room needs to be cleaned, buildup present. 4) Door tracks at sub station coolers have excessive food particles present. |
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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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1)Produce 3 bay sink drain is leaking onto floor of cutting room. 2) Walk in bakery freezer door seal is damaged and ice buildup is present. 3) Meat cutting room needs floor molding repaired and replaced where missing. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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Back storage room lighting is not shielded or has broken shielding above food containers. |
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Core (C) |
0 |