Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash----Employee in warewash area handled dirty equipment then went to handle clean equipment without washing hands. Cook handled/cracked raw shell eggs then went to handle clean equipment without changing gloves or washing hands. Second cook handled raw chicken and beef items then went to handle ready to eat food and clean equipment without changing gloves and washing hands. All employees were asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands and often enough during food preparation to prevent cross contamination.

Proper cooking time & temperatures

PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking---Two chicken breast items cooked to 156F and 161F. Employee re-cooked chicken to proper temperature. Ensure that raw animal foods are cooked to proper minimum temperatures.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding---Two flats of eggs-54-55F stored over make line area. Employee voluntarily discarded eggs-see embargo form. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions----Soil residue on floors and around equipment in cook line areas. Ensure that physical facility is cleaned as frequently as necessary.

Adequate ventilation & lighting; designated areas used

Core-6-501.110, C: Using Dressing Rooms and Lockers----Employee backpack stored on counter in prep area. PIC removed employee items. Ensure that employees have suitable facilities for the orderly storage of employee clothing and other possessions.