|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)- Food employees shall wash their hands and exposed portions of their arms immediately before engaging in food preparation (handling exposed food, clean equipment, utensils, single- service items) and after touching bare human body parts, returning from the bathroom or outdoors, handling soiled equipment, coughing, sneezing, eating, drinking, or using tobacco, and between changing tasks such as to prevent cross contamination, and when switching between working with raw food and ready to eat foods, before donning new gloves for working with food, or after engaging in other activities that contaminate hands. An employee handled soiled dishes and the handle for the dish machine on the soiled side, then handled clean dishes without a handwash in between. CDI by the employee washing hands. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)-Store all food at least 6 inches above the floor. A couple boxes of beef was stored on the floor of the walk in freezer. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment - (C): Equipment should be in good repair. Noted some minor rust on tips of shelving and on the legs of shelving in the walk in. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - (C): Non-food contact surfaces should be clean. There was dust accumulation on the top shelf in the walk in, food residue on the handle of the food thermometer, and buildup on the sides of the ice machine and sides of equipment near the fryer. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - (C): Physical facilities shall be maintained in good repair. Repeat. Noted areas of loose wall board such as under prep table to right of single bay prep sink or on corners going from dish area towards the serving line. |