| 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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**Multiple employees were observed donning gloves to handle food items without properly washing hands prior |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 16 Cooking time and temperature |
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| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
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**Observed employees pulling chicken-on-a-stick from the fryer and place into hot holding without checking an internal temperature with a probe thermometer. An SOP was not available stating procedures of thermometer usage and frequency. The chicken was cooked from raw |
**Internal temperature taken with state calibrated thermometer registered 180F |
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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**Observed cheeseburgers wrapped in foil to be available for sale in the retail hot case. Internal temperatures registered at 119F-120F with calibrated probe thermometer |
6 cheeseburgers voluntarily discarded during inspection |
Priority (P) |
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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 TCS raw chicken gizzards sitting at the frying station soaking in chicken wash solution to have an internal temperature of 60F with no employee around managing the product.
**Observed prepackaged TCS items in the retail cooler to be out of the temperature safe zone for cold holding. Items including sandwiches, cheeseburgers, yogurt, cheese sticks, boiled eggs, and pickles were labeled keep refrigerated and had an internal temperature above 50F with calibrated probe thermometer. |
**All items voluntarily discarded during inspection |
Priority (P) |
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| 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 employees engaged in active food preparation without wearing any form of hair restaint |
Employees donned hairnets during inspection |
Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
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**Observed heavy ice build-up in the freezer below the conveyor belt oven in the kitchen. The ice was observed to have pizza toppings frozen inside of it |
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Priority Foundation (PF) |
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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 heavy build-up of dust on the ceiling vents above the three compartment sink |
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Core (C) |
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