|
6
|
0
|
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 0pts- Observed employee wash hands for 5 secs. CDI- EHS instructed employee to re-wash hands for 15 secs before returning to work. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT 3 pts- Observed 2 buckets of sanitizer at 50 ppm QUAT. CDI- EHS instructed employees to change sanitizer and measured at 150 ppm QUAT.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up in ice machine. Clean as needed to prevent build up. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
d4-501.11 Maintain equipment in good repair. REPEAT 1pt- Observed several gaskets in need of repair or replacement on reach in cooler and walk in. Observed broken handle on hot hold drawer in need of repair. |
|
47
|
0
|
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. REPEAT 0pts- Observed minor food debris build up in the walk in cooler and freezer. Observed grease build up on cook line. CLEAN! |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. 0pts - Observed a leak in the can wash faucet. Repair. |