| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Observed an employee drink on the back prep table where an employee was actively cutting onions. |
Drink was voluntarily discarded. |
Priority (P) |
1 |
| 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 the deli ice cream mix to temp 47F with a state calibrated thermometer. Also observed several dipping sauces temp above 41F with a state calibrated thermometer. Specifically, Honey Mustard (labeled Keep Refrigerated) tempt 47F, Ranch dressing (labeled Keep Refrigerated) tempt 49F, and Bleu Cheese dressing (label Keep Refrigerated) tempt at 48F. |
Dressing were voluntarily discarded. The manager agreed not to sell ice cream and drain the ice cream mix to discard. |
Priority (P) |
1 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Observed a deli knife stored wedged in-between the deli prep cooler and storage cabinet. This surface is not regularly clean and sanitized and should not be a food contact surface. |
Knife was removed to be cleaned and sanitized. |
Core (C) |
0 |