| 04,05 Hygiene |
in |
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0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
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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 multiple employee drinks stored on prep surfaces, food storage area surfaces, and where clean dishes are stored in the kitchen area. |
Observed all employee drinks relocated to designated area for personal drink storage area. |
Priority (P) |
0 |
| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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0 |
| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
out |
Observed multiple employees washing hands in the 3-compartment sink, and not the hand washing sink located in the food service kitchen area. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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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 shredded chicken and beef tips stored on the cold holding prep line out of temperature. The chicken and beef were temperature checked at 50'-55' while stored on the prep line. |
Observed product removed and discarded. |
Priority (P) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed excessive trash and debris build up on the floors throughout the stockroom area. |
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Core (C) |
0 |