| 06,07 Hand Hygiene |
in |
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0 |
| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
out |
Observed employee wash hands and then with washed hands start to prepare a ready to eat sandwhich. |
Coached employee on bare hand contact with ready to eat. Gloves were placed on and sandwhich was made |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Date marking was not observed on the cut bologna, sandwhich toppings, or coleslaw |
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Priority (P) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Chemical test strips on site are for a QUAT based sanitizer- Establishment is using bleach / Chlorine as a sanitizer- picture of correct test strips was taken during the inspection |
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Priority Foundation (PF) |
3 |