| 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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Observed two female employees return to work area and fail to properly wash hands prior to putting gloves on. Employees returned to deli kitchen area and put gloves on to prep food while failing to wash first. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Observed 4 containers of food products that were pulled from the hot bar the previous day on 7/27 and placed in the double door cooler during cooling to be reheated the next day. Those left over food items were temperature checked at 50'-52'. |
Product discarded during inspection. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Observed prepared meatloaf, pork, and other foods prepared early in the morning for hot bar placed in the double door cooler to cool until pulled to be reheated and placed on hot bar. The food products are tightly wrapped and stacked during cooling process located in the double door cooler. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed multiple sushi foods stored and wrapped with paper towels during the storage process located in single door storage unit. |
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Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed sides of equipment located in the deli kitchen area at the grill and fryers with old grease build up on equipment. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed employee coat hanging on floor mixer during storage.
Observed employee phone stored on the prep table located in the produce department. |
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Core (C) |
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