| 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... |
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Observed employee in kitchen area eating in office then placing on gloves and handling food without washing hands prior to placing on gloves. Observed employee remove gloves and then place on new gloves to handle food without washing hands before placing on gloves.
Hands should be washed between changing tasks and placing on new 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)(a) Food contact surfaces shall be visually clean. |
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Observed coke nozzles in the back kitchen stored on floor at time of inspection. |
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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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Observed meat balls on service line with a internal temperature of 81 F degrees. Hot foods should be held at a minimum temperature of 135 F degrees. |
PIC discarded the meat balls at time of inspection. |
Priority (P) |
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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 fully cooked eggs on service line with a internal temperature of 52 F degrees. Cold foods should be held at 41 F degrees or below. |
PIC discarded the eggs at time of inspection. |
Priority (P) |
2 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
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Observed employee with more than one ring on and rings with stones working in food at time of inspection. |
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Core (C) |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Observed employee working with food with hair not restrained and the same employee with a full beard and no beard guard at time of inspection. |
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Core (C) |
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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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Cutting board on the sandwich line tables were observed to be heavily scored and not easily cleanable at time of inspection. |
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Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Both hand sinks were observed to be dirty and stained and not properly cleaned at time of inspection. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed jackets hanging on rack where food is being stored. Observed a cell phone charger stored on a prep table at time of inspection. |
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Core (C) |
1 |