| 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 food service employees failing to properly wash hands after helping customers, taking orders, and cleaning prior to putting gloves on and handling RTE foods. Observed food service employee reach into trash can with gloved hands to retrieve an order ticket and return to handling ready to eat foods without changing gloves and washing hands. Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donning gloves. |
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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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Observed the electronic paper towel dispenser in the women's restroom to not be working unable to supply paper towels at time of inspection. There were no other drying devices available in the women's restroom. |
Management replaced batteries in the electronic dispenser during 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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Observed raw shell eggs stored with and above ready to eat foods consisting of hot dogs and whole produce in the food service upright storage cooler and prep cooler in the kitchen area. Raw animal foods must be kept separate from ready to eat foods at all times. |
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Priority (P) |
1 |
| 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 |
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Observed deli meat slicer not properly clean and sanitized, observed old food product residue build up on blade and blade guard from previous days use. Observed a build-up of old food residue and debris on the blades of the vegetable dicer stored clean on the wire storage rack in the kitchen area to the right of the 3-bay sink; not properly cleaned and sanitized. Observed a build-up of a pink/black substance on the inside of the ice chute on the fountain machine at the self-service counter. |
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Priority (P) |
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| 44,45 Utensils and equipment |
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| 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 |
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Observed Duct tape on both side corners of the prep cooler retractable top. Observed Duct tape used to secure the door seals on the upright storage freezer #1 in the food service kitchen area. Observed cardboard used to line the bottom shelf of the food service prep table in the kitchen area and cardboard to line the wire storage rack in the walk-in cooler. Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance
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Core (C) |
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