| 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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Deli employee observed to be preparing a biscuit bare handed at time of inspection. |
Manager discussed bare hand contact with the employee during the inspection, employee washed hands and placed on food grade gloves. |
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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The refrigerated food prep cooler observed at time of inspection to be 52 degrees at time of inspection, tomatoes 57 degrees, bologna 52, container of pork bar b que 52 degrees. |
Manager placed a work order for the prep cooler repair, the tomatoes, bologna and pork bar b que were discarded during the inspection. |
Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
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An apparent rodent (dead mouse) observed at time of inspection on the right back side of the ice machine. |
Owner stated the dead mouse would be discarded today. |
Core (C) |
0 |