| 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 employee changing tasks and then returning to food preparation without washing hands. |
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Priority (P) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed a kitchen utensil in the food prep hand wash sink basin. |
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Priority Foundation (PF) |
0 |
| 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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Observed Pepperoni Pizza in the retail hot hold self-serve unit at 124.9 degrees and Corn Dogs at 85 degrees at the time of inspection. Items were temped using TDA verified thermometer. |
Items were discarded at the time of inspection. |
Priority (P) |
1 |
| 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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Observed BBQ Pulled Pork in the food prep cooler at 43.5 degrees. Observed 6 assorted containers of retail self-serve creamer products in the creamer well ranging from 46.4 to 50.9 degrees. Items were temped using TDA verified probe thermometer. |
Items were discarded at the time of inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed Mac N Cheese in the cold holding food prep cooler with a discard date of 4/6/24. Observed Hot Dogs in the food prep walk in cooler with discard dates of 4/17/24 and 4/21/24. |
Items were discarded at the time of inspection. |
Priority (P) |
1 |