| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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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 |
Observed employee handling marking bags with a sharpie pen with gloves on then packaging food with same gloves on without removing gloves and washing hands prior to handling food. Observed the same employee with gloves on go into freezer and grab food to cook and then handle food with same gloves on without removing gloves and washing hands after entering cooler and returning to handle food. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed deli slicer that had not been used today with dried cheese on the blade of the slicer at time of inspection, not properly cleaned after used. |
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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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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed stack pans in deli dish area that were wet and not air dried before stacking. |
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Core (C) |
1 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(5)(a)10 Warewashing machine must have a wash solution temperature no less than 150F |
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Observed dish machine with a wash temperature of 137 F degrees at time of inspection after running machine 3 times. Machine must read a minimum of 150 F degrees. |
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Core (C) |
0 |