| 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 raw foods, sausage and raw shell eggs, with single use gloves. Employee did not immediately remove single use gloves and was observed to handled utensils, other single use gloves before removing single use gloves and washing their hands. Discussed with Person in charge when employee need to use single use gloves, and when to remove single use gloves and wash their hands especially after handling raw food before handling utensils to prevent cross contamination. |
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Priority (P) |
2 |
| 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)1 Reheating for Hot Holding- general (165F) |
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Sausage cooked from raw then cooled, was observed to have a reheat temperature of 129 degrees F. |
Person in charge had employee reheat sausage and sausage was rechecked with an internal temperature of 167-degree F. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Pre-cooked sausage and chicken patties in a plastic food grade container at the food service preparation area was observed to have internal temperature of 98-100 degrees F. |
Person in charge voluntary discarded these foods referenced in the violation in trash during the routine inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Ambient temperature raw shell eggs on food preparation counter were 50.2 degrees F. Sliced cheeses, four varieties' in the makeshift unit at the food service were observed to have internal temperature of 52-61 degrees F. |
Person in charge voluntary discarded all the food referenced in the violation in the trash during routine inspection. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Facility is slicing/repacking deli meats, facility then freezes deli meats, facility is not indicated the date thawed and a discarded date on deli meats removed from freezer. Discussed with Person in charge proper date marking procedures with a preparation date, thawing date and discard date. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Facility did not have food probe thermometer available for use during routine inspection. |
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Priority Foundation (PF) |
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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 sink basin of the three compartment sink. |
Person in charge placed wet wiping cloths in sanitizer bucket during routine inspection. |
Core (C) |
1 |
| 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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Clean knifes were observed to be stored under the food steamers in the food preparation area. |
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Core (C) |
0 |
| 47,48,49 Plumbing |
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| 47,48,49 48 Plumbing installed; backflow devices |
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| 47,48,49 0080-04-09-.05(2)(c)3 At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided; Toilets shall not be used for the disposal of mop water and s... |
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No designated mop sink was observed to be available in the facility during routine inspection. |
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Core (C) |
2 |