| 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 PIC enter the food prep area, grab a clean cutting board without washing hands prior to grabbing cutting board. |
PIC moved cutting board to ware wash sink to be rewashed and then washed hands. |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed food debris present on vegetable peelers and knives stored on drain board at 3 compartment sink. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed PIC test sanitizer spray bottle by using wrong test strips (using test strips for produce wash). PIC retested sanitizer with proper strips, but was re-dipping the strip in the solution until he got the "right color". |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed cut bell pepper stored in prep area held above 41 degrees F when temperature was taken with inspector's probe thermometer. PIC stated that the cut peppers were from the previous day, and they were being stored in the prep area rather than the walk in cooler so the PIC could continue to package the cut peppers today. |
PIC voluntarily discarded the cut bell peppers. |
Priority (P) |
0 |
| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed water leaking from wash basin of 3 compartment sink directly onto the floor in prep area. |
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Priority (P) |
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