| 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 operating the computer, using their cell phone, leaving prep area, returning to prep area and working with food without washing hands only changing single use gloves. |
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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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Meatballs at hot holding internally checked with a TDA probe thermometer were observed to be 98*F out of the safe temperature range of 135*F or above. |
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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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Sliced tomatoes and sliced cucumbers internally checked with a TDA probe thermometer were observed to be between 48*F and 49*F out of the safe temperature zone of 41*F or below. |
Person in charge voluntary removed these foods observed in the violations from the preparation line for wasting. |
Priority (P) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Several metal containers were observed to be stored wet stacked at the clean ready to use metal rack near the three-compartment sink. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed drainpipe in cabinet under fountain machine to be leaking causing standing water inside the cabinet. |
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Priority (P) |
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