| 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)(a) Food employees shall keep their hands and exposed portions of their arms clean. |
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Observed the PIC sniffling often and then take his hand to wipe across his nose and continue to work in the produce prep room near 3-compartment sink. |
Inspector asked PIC to wash his hands at the dedicated hand sink. The cold room was causing the sniffles. |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed the PIC not accurately test the quat sanitizer solution at the 3 compartment sink with the store's sanitizer quat strips. The PIC held the strip for 1 second in the solution and then compared it to the sanitizer kit's concentration color range. The sanitizer test kit states to hold the strip for 10 seconds in the sanitizer solution before comparing it to the concentration colors. |
After instruction, the PIC correctly retested the sanitizer solution by holding the strip for 10 seconds in the solution. |
Priority Foundation (PF) |
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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 the following food products not maintained at 41F or below when using inspector's probe thermometer: 15 cut pineapple bowls (44F-50F), cut vegetable bowl (48F) and cut asparagus packages (49F, 50F), all located in the retail bunker style cooler. |
The PIC said the pineapple bowls were made earlier today (confirmed by date label), less than 2 hours prior to inspection, and voluntarily removed all bowls from the retail cooler and placed them in the walk-in cooler to prechill. The cut vegetable products were not made today and the PIC voluntarily discarded the products. |
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