| 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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Employee observed handling raw bacon then changing gloves without washing hands in-between glove changes. |
Proper handwashing procedures were discussed with the employee during inspection. |
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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Baking pan sitting on the kitchen stove observed with pork loin chops with an internal temperature of 117 F. Chops had been sitting there for less than 30 minutes per employee. Temperature was verified with TDA digital thermometer. |
Employee placed chops back in the oven and reheated to 208 F during inspection. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
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Multiple dead flies observed on retail chip shelving. |
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Core (C) |
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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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Loose floorboard observed at side entrance of prep kitchen causing a gap in the flooring. |
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Core (C) |
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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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Floor beside fryer in kitchen observed with grease and/or oil spillage. Table in kitchen under microwave observed with food debris. Chip shelving on retail sales floor observed with heavy dust build-up. |
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Core (C) |
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