| 06,07 Hand Hygiene |
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0 |
| 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... |
out |
Observed deli employee not washing hands before donning gloves. |
Employee took off gloves, washed hands, and retrieved a new pair of gloves after coaching. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed 2 cases of dinner rolls stored on the floor of walk in freezer. |
Cases of dinner rolls were stored properly, 6 inches off the floor, during inspection. |
Core (C) |
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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. |
out |
Observed sanitizing bay of 3 compartment sink in Bakery soiled with heavy buildup of residue and stains. *** Observed dish/utensil drying shelf on Bakery warewashing sink soiled with residue. Warewashing sink, especially drying rack and sanitizer bay needs to be washed, rinsed, and sanitized before use. |
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Core (C) |
1 |