| 06,07 Hand Hygiene |
in |
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0 |
| 06,07 6 Hands Clean and Properly washed |
in |
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0 |
| 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... |
out |
** Employee observed handling money, and donned gloves to handle food without washing hands first. |
PIC voluntarily discarded during inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
** Wedges 120F
** Buffalo wings 123F
** Wings 123F. |
PIC voluntarily discarded during inspection. |
Priority (P) |
1 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
** Employees serving food observed without effective hair restraint. |
|
Core (C) |
4 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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|
0 |
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
** Restroom door observed not being tight closing. |
|
Core (C) |
0 |