| 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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Employee observed cracking a shell egg, then changing tasks to prepare the biscuit without washing hands and changing gloves. |
Proper handwashing procedures were discussed with the employee during inspection. |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels were available at handwash sink in deli, employee restroom, and in men's restroom. |
Paper towels were supplied to all handwash sinks during inspection. |
Priority Foundation (PF) |
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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)8 Date Marking; Discard food after 7 days at 41F |
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Hamburger crumbles observed with a 3/4/25 open or thaw date. Sausage crumbles observed with a 3/7/25 open or thaw date. |
PIC discarded listed food products during inspection. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Digital probe thermometer observed to be reading 72.1 F by freeze point method. |
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Priority Foundation (PF) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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Lights in hot holding unit observed without a shatter resistant coating. |
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Core (C) |
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