| 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... |
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Observed deli employee handling raw meat to make a hamburger with gloves on, then employee placed raw hamburger on grill and then handled spatula with the same gloves that the raw meat was handled. Employee did not remove gloves and wash hands before handling spatula. |
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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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Observed the deli slicer in the meat room that had not been used today per meat manager with dried food on the blade of the slicer at time of inspection. Meat room surface temperature at time of inspection was 47 F degrees. |
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Priority Foundation (PF) |
3 |
| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed a cutting board inside the produce department that was heavily scored and not easily cleanable. |
PIC discarded the cutting board at time of inspection. |
Priority (P) |
0 |