| 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 at cash register handling money then put on gloves and handle food without washing hands prior to doing so. |
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Priority (P) |
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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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Observed the following foods held in hot held unit with the following internal temperatures: Cheeseburger 120 F, Hamburger 119 F, Philly wrap 54 F, Sausage patties 119 F, Cooked eggs 113 F |
All food that was out of temp was voluntarily discarded at time of inspection. |
Priority (P) |
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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 in the walk in cooler with the following internal temperatures: Sliced Ham 47 F, Sliced cheese 47 F , Ricotta Cheese 47 F, Chicken Salad 47 F, Pimento Cheese spread 47 F |
All food out of temperature was voluntarily discarded at time of inspection. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed deli made salads in the retail cooler with no date mark at time of inspection. |
PIC corrected at time of inspection. |
Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed 10 deli made sandwiches in retail cooler for sale with a date mark of 09/11, which is pass the 7-day date marking requirement. |
PIC voluntarily discarded all sandwiches at time of inspection. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed 2 probe thermometers via freeze point method and one reading 27 F and one reading 38 F degrees neither of which were calibrated properly at time of inspection. |
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Priority Foundation (PF) |
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| 37 Personal Cleanliness |
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| 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. |
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Observed employee working with food with full beard net and no beard guard at time of inspection. |
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Core (C) |
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