| 06,07 Hand Hygiene |
in |
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0 |
| 06,07 6 Hands Clean and Properly washed |
in |
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0 |
| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
out |
Employees were observed washing/rinsing hands in the three-compartment sink (discussed to only use hand sinks for handwashing). |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The meat slicer had old food debris on the teeth and crevices of it. |
One of the cook's began cleaning it and this inspector discussed cleaning it every four hours. |
Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Mayonnaise that reads keep refrigerated after opening and smoked sausages were observed sitting out in the kitchen prep area at temperatures above 41 degrees (inspector advised to read labels to ensure that they don't require refrigeration and keep items in a cold holding unit to maintain temperatures). |
The cook disposed of the items. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Employee were observed with no hair restraints. |
Employees put on hair restraints while handling food. |
Core (C) |
1 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
The hand sink near the three-compartment sink had a leak when the water turns off. The men's restroom toilet is not flushing properly (observed feces in the toilet with no water). |
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Core (C) |
2 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
The walk-in cooler floor where meat products are stored needs to be cleaned. The kitchen floor needs to be cleaned. The two-door freezer needs to be cleaned at the bottom of it due to old food spillage. Retail cabinets outer opening needs to be cleaned (spillage) located in the self-service beverage station area. |
|
Core (C) |
0 |