| 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 cutting and packaging sausage biscuits and using a used cloth rag to wipe the outer packaging without rewashing hands after handling the cloth |
Employee voluntarily rewashed hands and donned a new pair of gloves before returning to food prep. |
Priority (P) |
0 |
| 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 |
out |
Observed meat saw stored with heavy amount of buildup inside. PIC stated firm had used saw last night but had not cleaned it since the day before inspection. |
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Priority (P) |
1 |
| 26 Variance obtained; Specialized Processes |
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| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
out |
Observed firm started producing fermented and cured salami, cured coppa sausage, and fermented and acidified red pepper hot sauce without a HACCP/variance for these processes. |
All products were removed from sale and placed on hold. |
Priority (P) |
0 |