|
6
|
2
|
Hands clean and properly washed |
No |
Yes
|
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 one food worker wash hands fro three seconds without soap. CDI - PIC corrected employee by having them rewash hands with soap for correct time period. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed tomatoes stored above washed ready to eat lettuce in walk in cooler. CDI - Cooler rearranged with unwashed produce below ready to eat food items. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dark build up from reach in freezer door gasket. Points decreased due to huge improvement with equipment surfaces and walk in cooler shelves. |