| 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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Food employee was observed engaged in cleaning tasks, donned gloves and resumed food handling without washing hands during inspection. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Chemical sanitizer at three compartment sink that was set up for use during inspection was at insufficient concentration. Manufacturer's specifications require operating range of 150-400 PPM for Quaternary Ammonium sanitizer used. Sanitizer solution was checked with sanitizer test strip and was registering less than 150 PPM Quaternary Ammonium at time of inspection. |
Sanitizer solution was released from 3 Bay Sink and refilled, sanitizer solution was retested at 300 PPM Quaternary Ammonium during inspection. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Possible food contamination not properly prevented during preparation. Employee's long sleeve personal clothing was observed coming into contact with food product while employee was mixing tuna salad in large mixing bowl by hand for immediate use during 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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Food employee with long facial hair was observed to not be wearing a beard restraint during food preparation during inspection. |
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Core (C) |
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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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Cutting boards at prep line are heavily scored and not easily cleanable. |
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Priority (P) |
2 |
| 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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Shelving and interior bottom of prep cooler are not clean at time of inspection. Dark buildup on shelving, spills and old food debris in interior bottom of cooler. |
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Core (C) |
0 |