| 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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Employee's had personal drinks at food preparation areas were raw and ready to eat foods were observed to be prepared. . |
Person in charge voluntary discard the employee drink being stored in food preparation areas. |
Priority (P) |
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| 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 several times to handle raw chicken and change gloves but did not wash their hands. Employee was observed to move from raw chicken, remove single use gloves, place a new pair of single use gloves to handled ready to eat foods, utensils and equipment. Employee was observed to enter the food service raw chicken preparation area and did not wash their hands after moving from the outside service area into a food preparation area. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(c)1 Handwashing sinks are installed according to the capacity of preparation areas |
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Facility does not have a hand washing sink in close proximity to the raw chicken preparation area. |
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Priority Foundation (PF) |
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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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Raw chicken sitting at the chicken breading station had an internal temperature of 53 degrees. The butter milk at the chicken breading station was to have an internal temperature of temperature of 55 degrees F. |
Person in charge voluntary discarded these foods referenced in the violation in the trash during the inspection. |
Priority (P) |
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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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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The three-compartment sink in the was observed to have excessive amount of dried food residues on sink basins and drain boards. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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The light at the three-compartment sink was not functional. |
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Core (C) |
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