| 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 in Cafe area handle cash, then don gloves, then grab a pretzel for a customer without washing hands. |
Employee voluntarily washed hands, put on a new pair of gloves and served the customer a different pretzel. |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Observed raw ground turkey and chicken breasts stored above raw pork sausages in retail cooler. Observed raw smoked turkey products stored above whole muscle pork in walk in meat cooler. Observed raw ground beef products stored above whole muscle beef products in retail cooler. |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed time logs for deli slicers in deli slicing area were exceeding 4 hours between cleanings and were missing cleaning times for afternoon shifts. Observed firm was slicing raw pork products on meat slicer. When asked, employee stated that the firm does not perform a full wash-rinse-sanitize procedure between species when different species are cut on the same day. |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed dishes draining to dry in deli/meal kit prep room prep sink. Employee stated firm washes dishes at the prep sink, rather than at the firm's 3 compartment sinks or dishwashers. Observed employee wash out a piping tip by rinsing out excess frosting in the rinse compartment, then washing in the wash compartment, then rinsing in the rinse compartment that still had frosting in the water, then sanitize the piping in sanitizer for less than 10 seconds. |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed freezer in deli prep/meal kit room was not operational (would not turn on even when plugged in) with food present inside. Food was still frozen, but temperatures inside of freezer were above freezing range. |
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Priority Foundation (PF) |
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