|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 food employees turn faucet off with their bare hands. CDI by instruction.
2-301.14 When to Wash - P - Observed food employee pick item up off of the ground then proceed to handle clean sheet pan for food preparation. CDI by instruction to wash hands when they become contaminated and to change gloves and wash hands before glove changes when changing tasks. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed disposable towels missing from handwashing sink dispenser near biscuit station. CDI, towels provided. |
|
13
|
0
|
Food separated and protected |
No |
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 pick up soiled item from ground then proceed to handle clean sheet pan and food preparation. CDI by instruction. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed blanched fries not identified by time and not labeled with 1 hour discard time per written procedures. CDI, fries voluntarily discarded. Repeat. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies near back door and dry storage area. |
|
42
|
0
|
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 some pans being wet stacked. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed food residues and soil accumulating in fryer units/ between cooking equipment and shelving in kitchen. General cleaning needed for on nonfood contact surfaces. |