| 06,07 Hand Hygiene |
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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... |
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Observed employees failing to properly wash hands after contamination by performing cleaning duties, taking orders, or handling raw eggs. Employee were observed to only be changing gloves and not properly washing hands prior to changing gloves. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed secondary hand washing sink located int he kitchen not accessible. The hand washing sink is being used as storage for unnecessary items. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed primary hand washing sink located in the deli kitchen not supplied with hand soap. |
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Priority Foundation (PF) |
1 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed sanitizer solution at 3 bay sink less than the minimum of 50 ppm. The ppm is barely visible on the test strip. |
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Priority Foundation (PF) |
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| 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, ... |
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Observed no date marking on deli sliced ham, deli sliced turkey, and chicken salad at time of inspection. |
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Priority (P) |
0 |