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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Observed food prep team member prepping food items, then changing tasks and returning to food prep without rewashing hands and changing gloves. |
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Priority (P) |
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14 Food contact surfaces; clean and sanitized |
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14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Observed food soil build up inside the retail self-serve microwave oven. |
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Priority Foundation (PF) |
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19,20 safe temperature holding |
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19,20 19 Hot holding temperature |
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19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Noted hot held food items for retail self-service to be below 135 degrees at the time of inspection.
Food items were checked using TDA verified probe thermometer.
Items included: Pizza's @ 104-106 degrees, Corn Dogs @ 112 degrees, Bone in Chicken Legs @119.2 degrees, Chicken Tenders @ 124.1 degrees, Pork Sandwiches @ 120.1. |
All items were discarded by store management at the time of inspection. |
Priority (P) |
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44,45 Utensils and equipment |
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44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Noted that the cutting board at the pizza prep station contained deep cuts. |
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Priority (P) |
0 |