|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Handwashing sinks shall be supplied with disposable towels or another means to dry hands. Observed no disposable towels left at handwashing sink in kitchen. CDI, hand towels provided during inspection. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
{3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of conten,ts, name and place of business and major food allergens. -Pf - Observed marinara sauce packaged and placed for consumer self service not labeled. CDI by instruction. Provide required labeling. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces of equipment shall be free from an accumulation of soil. Observed sauce and residue accumulating on equipment behind front counter. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
6-302.11 Toilet Tissue, Availability - PF - Toilet tissue shall be provided in toilet rooms. Observed no tissue paper left in 1st stall in women's restroom. CDI by instruction. |