| 06,07 Hand Hygiene |
in |
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0 |
| 06,07 6 Hands Clean and Properly washed |
in |
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0 |
| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
out |
Observed deli employee wash hands in 3-bay sink. |
Discussed proper hand washing in hand sink during inspection. |
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Raw shell eggs in walk in cooler stored above juice. |
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Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)2 Reheating for Hot Holding- microwave (165F) |
out |
Observed BBQ being reheated, probed with calibrated thermometer at 123 when placed on bun, should be 165 after reheating. |
Employee reheated BBQ to 178 during inspection. |
Priority (P) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Some utensils not stored inverted/handle up. |
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Core (C) |
1 |