| 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... |
out |
Observed employee failing to properly wash hands after contamination of performing cleaning duties in the deli kitchen prior to putting gloves on and handling RTE foods; Observed employee washing hands in hand washing sink that does not have hot water. |
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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 |
out |
Observed deli meat slicer not properly clean and sanitized, observed old product residue build up o blade and push plate. |
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Priority (P) |
0 |
| 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 |
out |
Observed tamales out of temperature at hot holding well, the tamales were temperature checked at 109'; Observed hamburger patties at hot holding temperature checked at 128' |
Product discarded |
Priority (P) |
1 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
Observed no hot water available at primary hand washing sink located in the deli kitchen. Firm does have a secondary hand washing sink located in deli kitchen that has proper hot & cold water and properly stocked. |
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Priority Foundation (PF) |
1 |