| 06,07 Hand Hygiene |
in |
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0 |
| 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... |
out |
Observed employee crack raw shell eggs with gloves then handled cheese and spatula with same gloves on without removing gloves and washing hands after handling raw foods. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed dried food on food thermometer probe at time of inspection, not properly clean from previous use. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 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 cooked sausage patties on prep table with an internal temperature of 129 F degrees. All hot holding food must be held at 135 F degrees or above. |
PIC discarded sausage at time of inspection. |
Priority (P) |
0 |