| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employee beverage on prep station beside active potato cutting. |
Beverage was voluntarily moved. |
Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Dirty pan in handwashing sink beside 3-compartment sink. |
Pan voluntarily moved. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Handwashing-sink beside 3 compartment sink without soap. |
Soap voluntarily added at sink. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No drying device at handwashing sink beside prep station. |
Paper towels voluntarily added at sink. |
Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 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 |
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Raw shell eggs stored directly above macaroni and cheese in reach-in cooler in back prep area, and above jugs of water in retail reach-in cooler. |
Eggs voluntarily moved. |
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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Dirty and soiled wiping cloths with food debris on various prep stations |
Wiping cloths moved. |
Core (C) |
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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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Reach-in cooler doors in back prep area with heavy food build up, especially around handles to open doors. |
PIC began cleaning the doors during inspection. |
Core (C) |
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