| 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 be handle, crack and mix raw shell eggs. Employee poured raw shell eggs on the flat top grill and did not remove single use gloves and wash their hands before moving on to handle utensils. |
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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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Chicken, tenderloin, and sausage grab and go biscuits at hot holding at the front register was observed to have an internal 92-to-113-degree F . |
Person in charge voluntary removed these foods from sale and removed the hot holding warm from the front register at the time of inspection. |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Makeshift cutting board in the food service area was observed to be heavy scored. |
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