| 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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Observe employee leave kitchen area with gloves on to serve food and then return to kitchen and handle more food without removing gloves and washing hands prior to doing so. Observed employee take off gloves and then place on new gloves without washing hands prior to placing on new gloves. |
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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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Observed employee handling a hamburger bun with no gloves on at time of inspection. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed probe thermometer via freeze point method and reading 36 F degrees, not calibrated properly. |
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Priority Foundation (PF) |
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