| 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 employee handling raw chicken remove gloves and then grab gloves and place them on to handle ground beef without washing hands prior to changing gloves. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed Grinder stored in a cold environment in the meat room with old meat build on top shaft of the inside of the grinder at time of inspection, not properly cleaned at time of inspection. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed vegetable cooler reading 56 F to 58 F degrees with surface gun. Found the following internal temperatures in cooler at time of inspection: Bagged Cole Slaw 51 F, Bagged Garden Salad 58 F, and Ranch Dressing 54 F. |
PIC removed and discarded all foods in cooler requiring refrigeration at time of inspection. |
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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed raw chicken packaged and stored on dirty meat trays that were not cleaned before placing on chicken on them, even observed ground beef on some trays. |
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Priority (P) |
0 |