| 06,07 Hand Hygiene |
in |
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0 |
| 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 |
observed employee switch task between breading raw chicken to handling ready to eat cooked chicken with out washing hands (gloves were changed). |
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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 |
out |
observed the following foods in hot holding on hot bar with temperatures lower than 135F: wings 112F, wings 122F, chicken fried 120, chicken thigh fried 127 |
all of the foods identified as out of temperature were pulled from hot bar and discarded. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed cupped cut pineapples and cubed melon with a date of June 19th. The manager stated that they were cut today. They appeared fresh. A date of June 19th would be 20day shelf life |
These items were all relabeled during this inspection for 4days including today. New date was June 3rd |
Priority (P) |
0 |