| 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)(d) Food employees shall clean their hands in a handwashing sink |
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Observed employee wash hands in non hand sink (dump sink beside hand sink). |
PIC had employee wash hand in proper sink |
Priority Foundation (PF) |
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| 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 multiple sanitizer solutions be over recommended 65-75F for accurate testing. |
Inspector discussed proper temperature for sanitizer solution for accurate testing. |
Priority Foundation (PF) |
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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 |
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Observed pastries with eggs, and cheese to be sitting out at ambient temperature. |
PIC voluntarily discarded pastries. |
Priority (P) |
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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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed pastries on rack to not be covered or protected from contamination.
Observed several open boxes of food products in chest freezer and walk in freezer to be open and not protected from contamination. |
PIC covered all food products. |
Core (C) |
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