| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 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 |
Employee was observed to pull out trash can and discard foods, employee did not remove single use gloves or wash their hands after changing tasks and touching the trash can. Employee was observed to remove glasses and clean their glass, employee placed glass back on. Employee did not wash their hands before placing a pair of single use gloves on and engaging in food handling and food preparation. |
|
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 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 |
out |
Sanitizer, at the three-compartment sink was observed to be at 500 ppm. |
Employee drained the sanitizing the basin and manual placed sanitizer in the sink basin, The sanitizer was rechecked at 200 ppm. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Popcorn chicken at the holding unit grab and go was observed to have internal temperature of 127.3 degrees F. Pulled pork slicers in the hot holding unit grab and go was observed to have internal temperature of 108.5 to 117.3 degrees F. |
Person in charge voluntary discarded these foods referenced in the violation in the trash during the routine inspection. |
Priority (P) |
0 |