| 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 taking order with gloves on then handling biscuits with same gloves on without removing and washing hands prior to doing so. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 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 |
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Observed sliced tomatoes and diced onions in top of deli prep cooler with an internal temperature of 60 F degrees. All cold foods should be held at 41 F degrees and below. |
PIC discarded food out of temperature at time of inspection. |
Priority (P) |
1 |
| 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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Observed employee cooking in kitchen with beard and no beard covering at time of inspection. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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There was no cold water available at the hand sink in the deli at time of inspection. There was only hot water at time of inspection. Hand sinks must have hot and cold water availabe. |
PIC called in to get it corrected. |
Priority Foundation (PF) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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The handle on the hand sink in the women's restroom is missing at time of inspection. |
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Core (C) |
0 |