|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed employee handle raw fish, remove their gloves and change to new gloves but not wash hands when changing tasks and proceed to handle clean single-service tray and equipment. Observed food employee crack raw shell egg with gloves but proceed to handle clean ice scoop without removing their gloves and washing their hands. Ensure employees change gloves and wash hands between tasks changes and anytime they become soiled. CDI by instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed employee dump water from pitcher at handwashing sink in kitchen. CDI by instruction to ensure handwashing sink are only used for handwashing. |
|
13
|
0
|
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 food employee crack raw shell egg with gloves but proceed to handle clean ice scoop without removing their gloves and washing their hands. Ensure employees change gloves and wash hands between tasks changes and anytime they become soiled. CDI by instruction. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed container of green beans not date marked in WIC. Repeat. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed staff not able to locate quat sanitizer test kit. Vr required by 2/19/21. |
|
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. Ensure shelving clean throughout. Observed soil accumulating on shelving on rack near 3 compartment sink and |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C- Observed heavy buildup of grease / residues on floor and under cooking equipment at prep line. Repeat.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed baseboard tile damage in kitchen and floor in need of grout in some areas of kitchen. Observed ceiling tile hanging from ceiling in dining room. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed ceiling ventilation accumulating heavy dust. Repeat. |