|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P: Observed waitresses putting on gloves and handling bread without washing hands. Must wash hands before placing gloves on before handling food. CDI-manager informed staff to was h hands before glove use. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Segregation and Location-Distressed Merchandise - PF: Dented cans must be stored separately from usable can goods. CDI-marked for return and separated. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C: Keep all wet wipe cloths stored in sanitizer buckets when not in use. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C: Observed employee drying pot with cloth. All dishes must be air dried. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair damaged floor tiles in kitchen and where needed. |