|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P observed employee preparing food leave work station, took off gloves, went to back area of restaurant and returned to food handling without washing hands. CDI- employee washed hands and put on gloves. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed handsink in cooking area without hand towels. REPEAT VIOLATION CDI- added towels. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
-.2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working on line plating food with watch and bracelet on arms. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf observed test strip kit missing color code. PIC will obtain color code for test strips. CDI |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food debris accumulation inside both microwave ovens. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
observed heavy grease build-up on floors around deep fryers. |