| 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 on two occasions cracking raw eggs while wearing protective gloves and failing to properly remove gloves, rewash hands, and replace gloves prior to handling RTE foods. |
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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 eggs and gravy out of temperature during hot holding, temperature checked the eggs 109' and gravy 111' |
Product discarded during inspection. |
Priority (P) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Observed spillage build up on floors and walls at the boxed syrup storage for fountain machines; Observed heavy dust build up on wall behind grill/fryer area |
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Core (C) |
6 |