| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Microwave in the food prep area was found with dried on debris on the inside top of the microwave |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
At start of inspection- dishes were sitting in the sanitizer section of the three bay sink in Quat Based sanitizer. Sanitizer concertation was tested at 0ppm |
Sink was drained, refilled and solution cooled to 66 degrees and test at 200ppm |
Priority (P) |
1 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
Employees in the deli area who were observed performing active food prep/assembling sandwiches were observed wearing bracelets watches and rings with stones on their forearms/wrists and hands |
|
Core (C) |
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 |
Employees in the deli area actively preparing food items were observed without effective hair restraint |
|
Core (C) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Single service items were located right next to the hand sink in the sandwich assembly area. Water from the hand sink splashes on these items during the hand wash process. |
Single service items that were not observed to be contaminated where moved to another location (away from the hand sink) at time of inspection |
Core (C) |
1 |