| 06,07 Hand Hygiene |
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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 |
Meat Department employee observed putting on smock and hair restraints was then observed to handle clean meat equipment; employee did not wash hands prior to handling clean equipment. |
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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. |
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Meat bandsaw located in meat cutting room at 48 degree F ambient temperature was observed to not be properly cleaned and sanitized, old meat residue was observed on meat bandsaw blade and blade wheels at time of inspection. Meat bandsaw had not been in use yet this date at time of inspection. |
Meat personnel cleaned and sanitized during inspection. |
Priority Foundation (PF) |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
out |
Waste dumpster at rear of building was observed to not have lids at time of inspection, garbage not inaccessible to pests. |
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Core (C) |
1 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Old food waste and debris was observed on ground around dumpster at rear of building at time of inspection. |
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Core (C) |
0 |