| 06,07 Hand Hygiene |
in |
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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 employee in seafood/meat apply gloves to hands and directly touch ready to eat foods with out first washing hands. |
discussion about hand washing and using utensils. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
observed the cheese slicer in deli with build up on the slicer blade. |
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Priority Foundation (PF) |
0 |
| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
observed 2 spray bottles stored on shelf directly pointed at single service items with no protection. |
spray bottles were moved to utility closet |
Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Observed raw meat packages and trayed meats stored on carts with a cardboard surface wrapped in plastic wrap. The cart was determined to be not easily cleanable. |
cardboard and plastic wrap was removed. |
Core (C) |
0 |