| 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)(b) Cleaning Procedure for washing hands and arms |
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Observed deli employee remove gloves and then go to hand sink and rinse hands off without using soap. |
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Priority (P) |
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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 deli employee with gloves on take empty pans to walk in cooler and came back out of walk-in cooler with raw whole chickens in the pans with the same gloves on then place them in the oven. Never removing gloves and washing hands between tasks. Observed the same deli employee handle food then go to 3 compartment sink and get sanitizer water and come back and place new gloves without washing hands in between task. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 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 cut cantaloupe and cut watermelon in produce cooler dated 01/23 with an internal temperature from 49 F to 50 F degrees at time of inspection. |
PIC discarded out of temperature fruit at time of inspection. |
Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed cutting boards in produce department heavily scored and not easily cleanable. |
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Priority (P) |
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