| 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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1) Employee observed leaving department and returning in deli operation without washing hands before resuming food service activities. 2) Observed employee breading chicken with gloved hands and removing gloves and doing other tasks without washing hands. |
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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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Floor stand mixer has black matter buildup observed on mixer arm connection that is used to mix both cake icing and store made meatloafs. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Employee observed probing fried chicken that was not at full temperature, temperature observed at 152F, then proceeded to recheck temperature after further cooking without sanitizing thermometer probe. |
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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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1) Reach in 2 door deli cooler observed to have condensation and food spillage present in bottom of cooler, doors have food spillage present. 2) Deli slicer #1 has old dried foods buildup on stand and bottom of slicer. 3) Underside of meat cutting tables has dried residue present. |
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Core (C) |
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