| 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 entering the kitchen for food production and donning gloves without properly washing hands prior |
Employee voluntarily washed hands at sink |
Priority (P) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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**Observed a flat of raw shell eggs stored above raw pork bacon and ready to eat cheese in the kitchen walk in cooler. Observed the ready to eat cheese stored on top of the case of raw pork bacon |
Items were relocated to proper storage during inspection |
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 a variety of food items stored in the retail hot case to be out of the temperature safe zone for hot holding. Items including breakfast biscuits and BBQ sandwiches. Internal temperatures were checked with state probe thermometer and documented in the food temperature tab |
Items voluntarily discarded during 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 a variety of TCS milk and juice stored in the walk in cooler to be out of the temperature safe zone for cold holding. Internal temperatures were checked with state probe thermometer and documented in the food temperature tab |
Roughly 80 bottles of TCS products were voluntarily discarded during inspection |
Priority (P) |
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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)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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**Observed bottles of chemicals including rubbing alcohol and Hot Shot Pest Spray stored as back stock in the back room. The chemicals were observed to be stored on a rack above canned food and veggies |
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Priority Foundation (PF) |
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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-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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**The store's walk in cooler storing TCS juice and milk was unable to hold a proper cold holding temperature for products stored inside. Walk in cooler observed at 48F |
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Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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**Chemical test strips for Quat sanitizer were not available today. |
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Priority Foundation (PF) |
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