| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 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... |
out |
Observed the PIC taking orders, handling money, and then donning a pair of disposable gloves and then engage in food prep. Changing tasks requires hand washing prior to donning a pair of gloves, or any time hands become contaminated hands must be washed. |
PIC was notified of observation by inspector. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed an in-use deli slicer on the prep counter stored at ambient temperature and no documentation or time tracking stating when they started using the slicer or when the next scheduled cleaning and sanitation was due. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed the following food product not maintained at 135F or above using inspector's probe thermometer: corn dog in the hot box 120F. |
PIC voluntarily discarded the product. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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, ... |
out |
Observed no date marking on all products in the cold top cooler (cut onions, cut tomatoes, cheeses, etc.). Observed no date marking on the container of chili located in the display cooler. Opened food items and items prepared in house are required to have a shelf life of no more than seven days (day of production plus 6 days) with the exception of unaltered manufactured deli salads(expiration date on container) cured meats such as hard salami and pepperoni(21 days) and cheeses(21 days). |
|
Priority (P) |
0 |