| 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 food service employee leave the front food service kitchen area, touching door on the way out and go into the back food service area where the 3-bay sink is located, return to front food service kitchen area touching door on the way in put on gloves and handle ready to eat foods without washing hands first. Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donning gloves. |
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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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Pizza and potato wedges at the retail grab n go case at the food service self-service counter and Nacho Cheese and Chili at the self-service counter were observed to be between 86*F and 126*F, out of the safe hot holding temperature range of 135*F and above. Product was checked with a TDA probe thermometer. |
Management voluntarily discarded product referenced in violation during inspection. |
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