| 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... |
out |
Deli person observed at time of inspection to leave the food prep area, verify lottery tickets for customer, return to food prep area, place on gloves without washing hands and begin preparing ready to eat foods (pizza). Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donning gloves. |
Discussed hand washing requirements with deli person, deli person washed 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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Prior day opened container of chili observed to not be date marked at time of inspection, |
Date marking of chili corrected during the inspection to reflect a use by date of 2/17 |
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