| 06,07 Hand Hygiene |
in |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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0 |
| 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... |
out |
Observed employee slicing deli meat at the slicer in the kitchen prep room. Employee left the kitchen prep room 2 times without removing single use gloves then returned to continue slicing the meat without rewashing hands and changing to a new pair of gloves. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed a buildup of soils on the vegetable chopper blade in the kitchen prep area. Vegetable chopper was stored as cleaned and sanitized at the time of inspection. |
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Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed various food items in a retail reach in cooler that were above the minimum cold holding temperature of 41 degrees at the time of inspection. Food temperatures were internally checked with TDA verified probe thermometer.
Food Items Included:
BBQ Ribs
Bone in Fried Chicken
Sandwiches and Roll Ups
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Priority (P) |
0 |