| 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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Observed employee not washing hands before donning gloves to make pizza. |
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| 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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Observed biscuits in Great American Deli Hotbox to have internal temperatures ranging from 110-118 degrees F when taken with inspector probe thermometer. Items included Chicken Egg and Cheese, Sausage Egg and Cheese, and Steak Egg and Cheese. |
PIC voluntarily discarded all biscuits in hotbox |
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| 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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Observed pizza ingredients in pizza make unit to have internal temperatures ranging from 58-63 degrees F when taken with inspector probe thermometer. Pizza make unit had a temperature of 60 degrees F when checked with inspector laser thermometer. |
PIC voluntarily discarded all items that are labeled keep refrigerated in pizza make unit. |
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