| 04,05 Hygiene |
in |
|
|
|
0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
in |
|
|
|
0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Observed a drink sitting on a table where food was being prepped at time of inspection. |
Employee discarded drink at time of inpsection. |
Priority (P) |
0 |
| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 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... |
out |
Observed employee leave kitchen then come back into kitchen area and placed on gloves and handled food without washing hands prior to placing on gloves. Observed employee in kitchen with gloves on then removing cap and fixing hair in kitchen with gloves on and then handling food. Observed employee leave kitchen with gloves on then come back into kitchen and handle doors to entry of kitchen then handle food without removing gloves and washing hands prior to doing so. |
|
Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed diced tomatoes in deli prep cooler with an internal temperature of 48 F degrees. |
PIC discarded tomatoes at time of inspection. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 22 Time as a Public Health control |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
out |
Observed chicken tenders being hot held with Time as a Public Health control according to label on bottom of chicken tenders they expired at 8:52 am and at 10:52 am would be 4 hours. When I found the tenders, it was 11:13 am and they had not yet been pulled. |
PIC pulled tenders and discarded them at time of inspection. |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
not applicable |
|
|
|
0 |
| 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. |
not applicable |
Observed breading and chicken juice build up in bottom of chicken cooler at time of inspection, not properly clean. Observed syrup spills in bottom of cabinets where lids are being stored under slushy machine. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed trash build up under bag in the box soda area in stock room, not properly clean. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Observed several light bulbs in both hot held units that are peeling and no longer shatter proof. |
|
Core (C) |
1 |