| 06,07 Hand Hygiene |
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0 |
| 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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Employee was observed ringing up a customer on the cash register- removing their gloves and then placing new gloves on and handling bread and other food contact equipment. Employee did not wash their hands after removing the gloves after using the register and then placing the new gloves on |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed employee dumping the liquid /sanitizer solution from the knife bucket in the hand wash sink at the front of the store at time of inspection. |
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Priority Foundation (PF) |
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| 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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The small black containers used to portion out the strips of chicken and Philly cheese steak were observed with previous product build up- these were stored in the clean dish area. *** A Stainless-steel container with "clean" knives was observed in the back by the three-bay sink. The bottom of the container was observed with a brown residue which was observed on the tips of the knives. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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The microwave in the back prep area by the three-bay sink was observed with dried food residue. |
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Priority Foundation (PF) |
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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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Sanitizer Concentration in the knife sanitizer bucket was at 0 ppm.***Sanitizer concentration in the Sani-Station spray bottle- (Used to cleanand sanitizer the slicer) was found at 0 ppm |
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Priority (P) |
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| 37 Personal Cleanliness |
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| 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. |
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Effective Hair Restrain was not observed on employee preparing food items |
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Core (C) |
10 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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The Sani-Station sanitizer is a chlorine-based sanitizer- no Test strips were found on site to check the Chlorine based sanitizer. |
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Priority Foundation (PF) |
0 |