| 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 was observed to be chewing gum while prepared biscuits and moving ready to eat biscuits from oven to preparation line. Employees personal drinks were observed to be stored on the preparation line near the hot holding warmer. |
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| 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 handled and crack raw shell eggs on flat top grill, with single use gloves, employee did not remove single use gloves before moving on to different task such as handling utensil, ready to eat foods and storage containers. Employee was observed to handle mop and other hot holding food trays, employee did not wash their hands between changing tasks. Employee was observed to bread raw chicken, employee removed one single use glove but did not remove the other glove. Employee placed a new glove on the hand that he removed and then handled cooking equipment, utensils and ready to eat foods. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Hand washing sink at the raw chicken breading station was observed to not be stocked with paper towels. |
Person in charge re-stocked paper towels at the time of 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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Kenjo side: Raw ham was observed to be stored with ready to eat deli meats. This raw ham has a safe handling label and indicates that meat should be cooked to min. of 160-degree F. |
Person in charge voluntary removed this uncooked ham from the container with the other ready to eat deli meats. |
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. |
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Kenjo: Bottom of the makeshift cutting board was observed to have excessive amount of dried food residues and a brown liquid pooling. The clean in place metal where the cutting board sits was observed to have excessive amount of dried food residues. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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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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Temperature Controlled for Safety food observed held above 41 degrees F at cold holding, sliced cheese being stored on food preparation line had an internal temperature of 62-degree F. The sliced tomatoes in the cold holding well along the preparation line was observed to have internal temperature of 52 degrees F. A plastic bag and bucket of raw scramble eggs were observed to internal temperature of 53-degree F. |
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Priority (P) |
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| 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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Kenjo: A Ziplock bag of turkey deli meat did not have a preparation or discard date. Plastic container of chili was observed to not have a preparation or discard date. Both of these observations were observed in the makeshift cold holding unit. |
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Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Kenjo: Commercially prepared scramble eggs patties, being stored in Ziplock bags in the Walk-in cold holding unit were observed to have date make of 28 April to 13 May. |
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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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Kenjo: Wet wiping cloths were observed in the hand washing sink at the food service area. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 43 Gloves properly used |
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| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
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Employee was observed to wash their hands with single use gloves on at the hand washing sink next to the biscuit preparation area. |
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Priority (P) |
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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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The back food preparation plate attached to the food preparation table was observed to have excessive amount of dried food residues and build up. |
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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)(b) Physical facilities shall be cleaned as often as necessary |
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Core (C) |
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