| 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)(b) Cleaning Procedure for washing hands and arms |
out |
Observed employee not using proper cleaning for procedure for washing hands; observed employee wash hands with no soap; dry hands and don gloves for food preparation. |
Coached employee on using soap every time handwashing occurs. |
Priority (P) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
Observed no hot water at both deli sinks, and 3 compartment sink. Water temperature at sinks was 70F; PIC called plumber in during inspection and hot water heater had was not working properly. Plumber left and returned with new water heater. |
Plumber installed new water heater at the end of inspection. Water temperature for sinks front deli 102F; 3 compartment sink 101F. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed 2 BBQ pulled pork sandwiches in deli hot box not being maintained at 135F or above for hot holding food safety control. 2 BBQ pulled pork sandwiches were probed with a calibrated state thermometer at 128F. |
Per PIC, BBQ pulled pork sandwiches had been in hot box for approximately 1 hour. BBQ pulled pork was reheated to 177F in the deli microwave; sandwiches were remade and placed back in hot box for sale to customer. |
Priority (P) |
0 |