| 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 employees switching tasks from handling orders at the register to handling exposed food items from the hot case for customers without washing hands prior to donning a pair of gloves. Hands must be washed immediately before donning a pair of gloves when working with exposed food. |
Inspector spoke to the PIC concerning multiple employees working at the register then donning gloves and not washing hands prior to handling exposed food for customers. |
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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 the following foods, held in the prep line make table, to not be maintained at 41F or less when measured with inspector's probe thermometer: cut lettuce 47F, cut onions 46F, cut tomatoes 46F, and sliced cheese 50F. |
PIC voluntarily discarded the sliced cheese. The cut vegetables were prepped less than 3 hours prior and were placed in the back room freezer to bring down the temperature to 41F or below. |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Observed quaternary ammonia sanitizing solution, held within the sanitizer bucket at the front counter, testing above 400 ppm when measured with firm's quat sanitizing test kit. The dispensing system located at the 3-compartment sink is dispensing concentrated sanitizer. Per Manufacturer's instructions, quat ammonium sanitizer should measure between 150-400 ppm. |
PIC voluntarily disposed of sanitizing solution in bucket and made a new bucket of solution by diluting the chemical until it tested within 150-400 ppm per manufacturer's instructions. |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed excessive dust on the fan guards located in the beverage walk-in cooler. |
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