|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General comment 2-301.15 Only wash hands in handwashing sink.-PF - Observed an employee wash hands in the 2 comp used to hold dirty dishes for the dish machine.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P - Observed the same employee wash hands without any soap for roughly 10 seconds and touch the faucet with bare hands. CDI - explained to PIC the proper procedure. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch raw eggs with gloves then touch a spatula and cheese. CDI - stopped employee and explained that gloves need to be changed after touching raw products. Cheese was discarded and employee changed gloves. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 3 wet cloths on prep surfaces. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
.4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans and buckets stacked wet. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gasket on the prep unit beside the freezer. Replace gasket. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed in the gaskets of prep units. |