| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Several employee drinks were observed on the back preparation table near the preparation sink with open foods were observed to be present. |
Person in charge had employee remove personal drinks from preparation table during the inspection. |
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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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Chopped lettuce in plastic container at the makeshift unit was observed to have internal temperature of 44 degrees F. The boneless chicken wings at the makeshift unit were observed to have internal temperature of 44 degrees F. |
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Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Chopped lettuce in the cooling process was observed to be stored in deep plastic container with a tight-fitting lid. Discussed with Person in charge proper cooling methods during the inspection. |
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Priority Foundation (PF) |
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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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The hose at the preparation line near the scale was observed to have excessive amount of dried food residue and build up. The underside deflection shields of the large standing mixer were observed to have excessive amount of dried food residues and build up. |
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Core (C) |
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