| 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 not properly washing hands and changing gloves after contamination of breaking raw eggs and taking consumer orders via paper & pen. Employees must remove gloves after contamination, wash hands, and replace gloves prior to handling and preparing foods. |
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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(6)(a) Food contact surfaces shall be visually clean. |
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Observed meat slicer not properly cleaned and sanitized since the previous day of usage. Old product residue build-up on blade and blade guard. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Observed excessive old product splatter and build-up inside microwave located in the kitchen area. |
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Priority Foundation (PF) |
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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 large container of slice cheese stored at room temperature at the grill area out of temperature. The internal temperature was checked at 60' during storage. |
Product discarded during inspection. Discussed possible ice bath underneath cheese if leaving out for prepping at grill. |
Priority (P) |
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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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Observed no date marking on hot dogs and bologna stored in prep cooler. Observed no date marking on corn dogs stored in walk-in cooler in the kitchen area. Observed no date marking on container of slaw stored in the walk-in cooler storage unit. |
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Priority (P) |
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| 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)(b) Physical facilities shall be cleaned as often as necessary |
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Observed excessive grease build-up on the wall behind the grill area. Observed excessive grease build-up on the floor under the fryer area. |
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Core (C) |
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