| 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 changing tasks (handling raw items and returning to cook without washing hands or changing gloves. |
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Priority (P) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Observed raw pork chops stored with RTE sausage.
Located in front prep area in the makeshift unit. Also observed raw ground beef stored with RTE sausage located in the upright cooler in BOH. |
Notified PIC. Pic Removed and separated items. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed dirty knives stored in knife holder "as clean and sanitized." Observed soil build up in ice chute at self-serve fountain machine. |
Notified PIC. Knives were removed and re-washed, rinsed and sanitized. |
Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Observed cooked eggs with a temperature of 79 degrees at 12:35 PM. Eggs were time stamped and stored at 10:21 AM in the prep cooler. |
Notified PIC. PIC removed and discarded the eggs. |
Priority (P) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed a personal lunch bag and drink in upright reach in cooler in (BOH) |
Notified PIC. Pic removed items and relocated to a designated area. |
Core (C) |
0 |