| 06,07 Hand Hygiene |
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| 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 food service employee leave prep area for the sales floor with gloves on, return and change gloves and handle opened food, remove gloves and handle supplies stored on rack, don new gloves and return to prepping food; never washing hands between glove changes. |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed a food container of opened Johnsonville Sausage links stored in the walk-in cooler to not be date marked with an open/preparation date or a discard date. Date Marking Requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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On todays' inspection date of 10/31/25, I observed a container of Chicken Salad stored in the food service prep cooler with a preparation date of 10/23/25 12:02 pm and a discard date of 10/30/25 12:02 pm. I also observed an in house made Chicken, bacon, Ranch wrap and 3 in house made Chicken salad sandwiches with discard dates of 10/30/25, product was past the discard dates. Date Marking Disposition Requirements; Discard food after 7 days at 41*F. |
Management voluntarily discarded product referenced in violation during inspection. |
Priority (P) |
1 |