| 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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Employee did not wash their hands when removing single use gloves. Employee did not remove single use gloves and wash their hands after handling raw animal proteins. Employees did not wash their hands when moving from raw animal proteins to handling ready to eat foods, utensils, or food contact surfaces. |
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Priority (P) |
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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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Deli meat slicer was observed to have excessive amount of dried food residues on the blades, basin, push plate and basin. The can opener blade was observed to have excessive amount of dried food residues. |
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Priority (P) |
1 |
| 23 Consumer Advisory for raw or undercooked foods |
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| 23 0080-04-09-.03(6)(c) Consumer Advisory must be posted when Raw, Undercooked, or Not Otherwise Processed animal foods are offered for consumption. |
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Establishment offer for sale under cooked foods, disclosure and reminder statement was not posted on the menu and or in the food service area for view by customers. |
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Priority Foundation (PF) |
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| 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 establishment did not have any Quat test strips available for use. |
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Priority Foundation (PF) |
1 |
| 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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The ceiling in the food service area was observed to have missing ceiling tiles and several of the ceiling titles were observed to have heavy water stains. |
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Core (C) |
1 |