| 06,07 Hand Hygiene |
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0 |
| 06,07 7 No bare hand contact with ready to eat food |
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0 |
| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
out |
Observed meat room employee handling and packaging ready to eat cheese with bare hands at time of inspection. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Cuber in meat room was observed to have dried food residue from previous day's use on the blades, not properly cleaned before using. Observed dried food residue from previous day's use on black seals located inside grinder on the shaft in meat room, not properly cleaned and sanitized after use. |
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Priority (P) |
0 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed clean knives in meat room stored between table and wall at time of inspection. |
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Core (C) |
0 |