| 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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**Observed employee eating a personal bag of chips. Upon customer arrival, employee was observed rinsing hands for approximately two seconds before donning gloves to handle food items.
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| 19,20 safe temperature holding |
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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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**Observed a package of TCS guacamole to be stored on top of the kitchen prep table during inspection. Employee stated that the guacamole was being thawed from the morning. Guacamole internal temperature registered at 67F with calibrated probe thermometer |
Contents voluntarily discarded during inspection |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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**Observed baking mats used for bread production to be stored clean on the faucet of the three compartment sink |
Baking mats were removed and placed at the three compartment sink for cleaning and sanitation |
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