| 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 not washing hands before donning gloves for food preparation. |
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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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Observed BBQ sandwiches in hot box not being maintained at 135F or above for food safety control. BBQ probed with a calibrated state thermometer were 108F-109F. |
BBQ sandwiches were voluntarily discarded during inspection. |
Priority (P) |
1 |
| 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 no date marking on deli BBQ pulled pork. BBQ product usually lasts 3 to 4 days per owner. |
Demonstrated date marking with Sam. Prepared date marking label for BBQ pork during inspection. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed deli prep table thermometer to be inaccurate. Deli thermometer read 50F. Sausage crumbles were 39F. |
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Priority Foundation (PF) |
0 |