| 06,07 Hand Hygiene |
in |
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0 |
| 06,07 6 Hands Clean and Properly washed |
in |
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| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
out |
Person breading chicken tenders with gloves on removing gloves ,picked up trash from floor and put on fresh gloves without washing hands before doing other food prep duties. |
This was corrected during inspection, but Manager stated she would retrain on this issue |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Probe thermometer not being sanitized before probing chicken tenders |
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Priority Foundation (PF) |
0 |
| 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 |
out |
Manner in which sushi and chicken chunks were displayed inside boxes in sandwich display cooler created a cold air flow issue for refrigeration. Internal temperature of sushi and chicken chunks was 56-59 degrees
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Internal temperature is required to be 41 degrees or below Product was discarded during inspection |
Priority (P) |
0 |