|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed several employees wash hands for 8-10 seconds and turn off faucet with bare hands. CDI by instruction. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping clothes stored on prep surfaces. CDI clothes placed in sanitizer solution. Repeat violation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
he 4-501.11 Maintain equipment in good repair. Observed rusted shleves in dry storage area. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep tithe equipment clean is to avoid build up of dust, food residue or debris. Observed food residue in bottom of reach-in freezer, oven ledges and gaskets of coolers in prep area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.17 Absorbent Materials on Floors, Use Limitation - C. Observed cardboard covering floor in front of walk-in freezer door. CDI cardboard was removed.6-501.12 Cleaning, Frequency and Restrictions - C. Upon entering facility, observed standing water on floor throughout kitchen. |