| 06,07 Hand Hygiene |
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0 |
| 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... |
out |
Observed employee leaving deli kitchen and going to walk in cooler and performing cleaning duties, return to deli kitchen performing cleaning duties and failing to properly wash hands prior to washing dishes and handling already cleaned food contact containers. |
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Priority (P) |
1 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed employee washing, rinsing, and sanitizing dishes. The sanitizer was checked with 0 ppm. Employee stated he didn't know to put sanitizer in the basin. He only had water in basin. |
Firm must re-sanitize all items that were previously washed, rinsed, and sanitized. |
Priority (P) |
0 |
| 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 |
out |
Observed corn dogs, bbq sandwiches, and chicken sandwiches temperature checked at 118'. |
Product discarded during inspection. |
Priority (P) |
1 |