15: 540 Food employee observed cracking raw shell eggs for an order of fully cooked scrambled eggs (for immediate service) while wearing gloves. The food employee then proceeded to handle ready to eat foods (fries) without changing their gloves. Corrective Actions: Food shall only contact surfaces of: (A) Equipment and utensils that are properly cleaned and sanitized ; or (B) Single-service and single-use articles such as one time use gloves.
The food employee was instructed to stop, wash their hands, and change their gloves. The RTE food was replaced.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
milk (beverage cooler)
40 °F
Cold Holding
egg
175 °F
Cooking
ham (walk in )
40 °F
Cold Holding
chicken salad
40 °F
Cold Holding
sliced turkey
41 °F
Cold Holding
potato salad
41 °F
Cold Holding
cut melon (walk in)
50 °F
Cooling
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
three compartment sink
manual
300
multi Quat sanitizer
75 °F
low temp dish machine
mechanical
100
low temp-chlorine
Chemical
125 °F
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
