| 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 employee stocking shelves, running the register, take a customer's order, don gloves, and then handle ready to eat foods without washing hands. |
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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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Open bag of Potato wedges stored in the food service walk in cooler were observed to not be date marked. Date Marking requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
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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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On today's inspection date of 1/17/25, the following food containers were observed to be past the 7-day discard date. Stored in the Pizza prep cooler, Beef Crumbles with a prep date of 1/7/25 and discard date of 1/13/25, Bacon Crumbles with a prep date of 1/8/25 and discard date of 1/14/25. Stored in the food service walk in cooler, Sliced Smoked Bologna with a prep date of 1/6/25 and discard date of 1/12/25, Sliced Ham with a prep date of 1/9/25 and discard date of 1/15/25, and Footlong Hot dogs with a prep date of 1/8/25 and a discard date of 1/14/25. Date Marking Requirements; Discard food after 7 days at 41*F |
Management voluntarily discarded product during inspection. |
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