| 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 that has been taking money from customers not washing hands before putting on gloves to get food out of warmer. Touching inside of food container. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Probed food in warmer with temps between 105-120 foods temperatures noted in temp area of report. Food in warmer should have internal temp 135 or higher unless following tilt when are not. |
Voluntarily pulled and discarded out of temp foods in warmer. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No thermometer provided in warmer to monitor temp. of warmer. |
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Priority Foundation (PF) |
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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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Hot and cold water turned off at hand sink at prep/3bay sink/warmer area. |
Called owner and turned on water-leaks have container under sink to catch water until can get leak fixed. |
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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Hand sink at prep/3bay sink/warmer area leaking causing facility to turn water off. Needs repair must keep hot and cold water at this sink at all times when needing to wash hands. |
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Core (C) |
2 |