| 04,05 Hygiene |
in |
|
|
|
0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
in |
|
|
|
0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Employee was observed to drink from personal drink in food/cooking preparation area where open food were present. |
|
Priority (P) |
0 |
| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
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 was observed with single use glove in food preparation area, to take a drink of personal drink. Employee did not remove single use gloves or wash their hands before moving on to food preparation with raw and ready to eat food, and handling utensi |
|
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 17 Reheating procedures for hot holding |
in |
Employee was observed to reheat Canadian bacon to internal temperature 130.7 for hot holding. |
|
|
0 |
| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
out |
Employee was observed to reheat ham to an internal temperature of 130.7 degree F for hot holding. |
|
Priority (P) |
0 |