| 06,07 Hand Hygiene |
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0 |
| 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... |
out |
Observed food service employee wash dishes with single use gloves on, then handle utensils in the food service area and push trash down in the trash can, then change gloves without washing hands before returning to prep foods. |
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Priority (P) |
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| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
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Observed food service employee wash their hands in the 3 Bay Sink. Food employees shall clean their hands only in a handwashing sink. |
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Priority Foundation (PF) |
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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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Observed a large trash can blocking access to the primary hand washing sink in the food service area at time of inspection. Hand washing sinks must be accessible at all times. |
Management moved trash can during inspection. |
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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Observed Raw beef, Raw pork, and Raw Chicken stored with and above ready to eat foods on wire rack in the walk-in cooler in the back kitchen storage area. |
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Priority (P) |
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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) |
out |
Observed a bag of Raw Chicken stored in a plastic tub with Cryovac Raw Pork Ribs sitting in Chicken juice in the bottom of the tub on the wire rack in the walk-in cooler. |
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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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Observed the Meat slicer in the ambient temperature Meat prep area to have a build-up of dried food residue and debris around the backside of the blade and blade guard from previous days use; not properly cleaned and sanitized. Observed a build-up of food residue and debris on the blades of the vegetable dicer stored clean on utensil storage rack across from the food service prep table. |
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Priority (P) |
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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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed flour tortillas wrapped in a towel stored in the food service prep cooler. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Observed cleaned and sanitized utensils and silverware not stored handle up to protect from contamination. Observed food containers and serving dishes stored on clean ready rack to not be inverted to protect from contamination. |
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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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Observed the faucet at the primary hand sink in the food service area to be spraying/leaking from the base when water is turned on, in need of repair. |
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Core (C) |
0 |