| 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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Deli employee was observed to enter the deli department, put apron on, apply single service gloves and begin food preparation, employee did not wash hands before applying gloves for food handling. |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Quaternary Ammonium sanitizer concentration at produce department 3 bay sink exceeds maximum concentration for use at time of inspection. Quaternary Ammonium sanitizer has a manufacturer's suggested operational range of 150-400 PPM for use. Sanitizer solution was checked exceeding highest reading for test kit of 500 PPM at time of inspection. Sanitizer solution was checked at 74 degrees F with all foam dissolved at time of inspection. |
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Priority (P) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Bakery employee was observed to not have hair properly restrained, employee is wearing a hair net at time of inspection but has long hair hanging out from underneath hair net while working with foods. |
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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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Floor drain at 3 bay sink in bakery department is heavily soiled at time of inspection. |
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Core (C) |
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