| 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)(d) Food employees shall clean their hands in a handwashing sink |
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When entering kitchen observed employee washing hands in 3 compartment sink. Hands should only be washed in hand sink only. |
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Priority Foundation (PF) |
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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 the following food items being hot held with the following internal temperatures: Chicken Biscuit 124 F and a steak biscuit 125 F |
PIC discarded all biscuits out of temeprature at time of inspection. |
Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09.05(2)(c)2 If the food service establishment has more than 16 seats, two restrooms must be available. |
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Observed 20 seats in establishment and there is only 1 restroom available at time of inspection. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed personal food items in back deli cooler stored with deli food and not properly labeled or segregated as personal food. |
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Core (C) |
0 |