| 06,07 Hand Hygiene |
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0 |
| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
out |
Observed employee cutting a fresh lemon to be place on customer plate with bare hands. |
Lemon was voluntarily discarded; employee washed hands, donned gloves and cut a new lemon during inspection. |
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 homemade sauces, Remoulade and Tartar, stored in deli refrigerator with no date marking. Per deli team member, sauces usually last 3 to 4 days. All ready to eat TCS items lasting more than 24 hours require a date mark. A date mark is a total of 7 days: 6 days plus the date of creation. |
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Priority (P) |
0 |