| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
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0 |
| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
out |
** Employee observed washing hands in the 3 compartment sink.
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Priority Foundation (PF) |
1 |
| 13 Food separated and protected |
in |
|
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|
0 |
| 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 |
out |
** Raw shell eggs were observed stored above produce in the retail cooler, and raw fish were observed stored above RTE greens in the WIC. |
|
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
** Build-up observed on the ice chute of the soda fountain.
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|
Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
in |
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|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
** Food items were out of temperature.
** Mash potato 94F.
** Rice with chicken 111F.
** Rotisserie chicken 123F.
|
PIC voluntarily discarded during inspection. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
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|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
** Cleaned dished observed stored wet nested above the 3-compartment sink.
|
|
Core (C) |
1 |