06,07 Hand Hygiene |
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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 scooping ready to eat food products from steam table (potatoes & sausage) and touching side of product so it would not fall off spoon with bare hands. |
Employee was immediately coached on no bare hand contact with ready to eat food products during inspection. |
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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 various food products not being maintained at 41F or below for food safety control. Food products probed with a calibrated state thermometer were eggs 47F and sausage 47F. |
Because ready to eat food products were still cold, food products were transferred to another cooler during inspection and repair service was called. |
Priority (P) |
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30,31 Food temp controls |
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30,31 30 Proper cooling methods, adequate equipment for temperature control |
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30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed deli 2 door cooler not maintaining a temperature of 41F or below for cold holding food safety control. Repair service called during inspection. |
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Priority Foundation (PF) |
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