| 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 |
Kitchen employee observed patting out raw hamburger patties, rinsing off hands with only water and patting hands on hand towel before donning gloves to working with RTE foods. |
PIC voluntarily washing hands with handwashing soap and water and dried hands with paper towels. |
Priority (P) |
0 |
| 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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Encrusted red organic matter observed on deli slicer stored at ambient temperature in food prep area. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Concentrated bleach observed being used as active form of sanitizer. Only regular sanitizer is allowed for active form of sanitizer. |
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Priority (P) |
0 |
| 42,43 Single service & gloves |
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| 42,43 43 Gloves properly used |
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| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
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Kitchen employee observed taking off gloves and leaving on food prep table on make unit, patting out raw hamburger patties, rinsing off hands and donning previously used single use gloves and working with RTE food product. |
Kitchen employee voluntarily |
Priority (P) |
0 |