| 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 with rag cleaning tables in deli then went to handled freshly washed potatoes in the sink without washing hands between tasks. |
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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 the following with the internal temperatures in the hot holding unit: Chicken Tenders 117 F, Bone in Chicken 119 F, Chicken Livers 109 F. Observed pizza in the pizza warmer with an internal temperature of 100 F at time of inspection. |
PIC discarded all food out of temperature at time of inspection. |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed cell phone stored on food prep table and observed jackets stored with single serve articles at time of inspection. |
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Core (C) |
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