| 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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Employee observed wiping cutting boards and prep areas with sanitizer towel then preparing foods without washing hands and changing gloves. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Pan of rib meat and pan of Chicaron observed to be sitting on table top to cool. Foods were probed and observed to have internal temperature of 100F and 105F. Owner stated foods had been sitting to cool for over two hours. |
Foods were discarded and cooling processes were discussed with owner. |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Store made salsa and sauces were observed to be stored in cooler without any date marking. Owner stated foods were made on previous day. |
Discussed date marking procedures with owner and dating all items that will be held for 24 hours or more. Foods dated with production date. |
Priority (P) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Bulk bins of sugar and flour observed to have handled measure cup that is directly laying in product and bowl was used and laying directly in product. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Ceiling fan above prep table observed to have grease buildup and lint hanging from fan blades. |
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Core (C) |
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