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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Employee was observed to handle raw shell eggs, crack and then pour raw shell eggs on flat top grill. Employee did not remove single use pair of gloves and wash their hands before moving on to handling utensils, food contact containers and ready to eat foods. |
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19,20 safe temperature holding |
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19,20 19 Hot holding temperature |
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19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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The grab and go pork tenderloin and chicken biscuits were observed to have an internal temperature of 114-123 degrees F. |
All food referenced in the violation were observed to be voluntary discarded in the trash at the time of inspection. |
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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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Precooked chicken, sausage and pork tenderloin biscuits on food preparation counter were observed to have internal temperature of 60 degree F. Dairy creamer at the self-serve coffee station was observed to have internal temperature of 70 degree F. |
All food referenced in the violation were observed to be voluntary discarded in the trash at the time of inspection. |
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30,31 Food temp controls |
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30,31 30 Proper cooling methods, adequate equipment for temperature control |
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30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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The facility is not using proper cooling methods for cooked from raw sausage. Facility was observed to cook from raw sausage and place in plastic container to sit a room temperature. Internal temperature of cooked sausage was 96 degree F and 1 hour. |
Employee placed cooked sausage protective covering loose covering of foods and placed in freezer for rapid cooling. Discussed proper cooling methods with Person in Charge at the time of inspection. |
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