| 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)(d) Food employees shall clean their hands in a handwashing sink |
out |
Hand washing observed in the three bay sink. Hand washing should only occur in the hand sink. |
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Priority Foundation (PF) |
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| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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Observed employee preparing a hamburger to order the hamburger once cooked was touched with bare hands and a slice of cheese was placed on the finished burger bare handed. |
Coached employee on bare hand contact. Observed employee wash hands and put on gloves before making a made to order sandwich. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Date Marking was in place however the date marking on lunch meats was 1/8 and 1/10/24. Date Marking on Chili was. 12/23/23. |
PIC was on site and was the person who had cut the lunch meat on Sunday 1/28/24. Date Mark was corrected. Chili is made and then frozen in containers- 12/23 represents the day it was frozen. It was taken out to thaw on 1/29/24. Discussed review of date marking policy. |
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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Employee preparing food items was observed without effective hair restraint. |
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Core (C) |
0 |