| 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 |
Observed food service employee leave prep area multiple times and handle utensils, drink personal drink, take customer orders, while only changing and donning gloves; did not wash hands before donning gloves. Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donning gloves. |
|
Priority (P) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed packaged Hot Dogs thawing in the primary hand sink in the food service kitchen area. Handwash sink shall only be used for washing hands; accessible at all times. |
|
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
|
|
|
0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed Raw ground Hamburger in metal food bowl stored directly on top of ready to eat Spaghetti and with other ready to eat foods in the upright storage cooler in the food service kitchen area. Raw animal foods must be kept separate from ready to eat foods at all times. |
|
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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 food containers of Diced Tomatoes, Hot Dogs, in store prepared Macaroni Salad, Cooked Spaghetti, Sliced Bologna, and Deli sliced Ham stored in the food service upright storage coolers to not be date marked. Date Marking Requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
|
|
Priority (P) |
0 |
| 32 Approved thawing methods |
in |
|
|
|
0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed frozen packaged Hot Dogs thawing at ambient temperature in the primary hand sink in the food service kitchen area. Thawing shall/must be performed in a refrigerator (under 41*F) or submerged in cold running water. |
|
Core (C) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Food service employee working in the food prep area was observed to not be wearing a hair restraint or hairnet. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed the poly cutting board at the food service prep cooler to be heavily scored and discolored; no longer smooth and easily cleanable. Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable. |
|
Priority (P) |
0 |