| 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)(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 leaving the deli meat area to the fresh meat area without washing hands, and with bare hands begin to cut frozen meat. The inspector discussed the importance of hand washing and cross contamination. The inspector reviewed the hand washing procedure and protocol. |
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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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Walls in all prep areas have residue present and need to be cleaned.
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Core (C) |
2 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Trash and excessive black crates on the parking lot during this inspection. |
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Core (C) |
1 |