| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employee observed with drink in hand while at food prep station. |
Employee beverage was discarded during inspection. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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The following items were stored in the prep station cooler and observed to be above 41F when probed with TDA probe thermometer; Turkey sausage 46.3F, Chicken patty 48.3F, and Omelet bites 47.5F. |
All items stored in cooler above 41F were discarded during inspection by store manager. |
Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Ingredient bulk bin tops and edges observed to have old buildup present at the time of inspection. |
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Core (C) |
1 |