|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco; Properly store employee drinks; Observed employees coffee stored on prep surface with and above food contact surfaces. Drink discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
. -2-301.14 When to Wash;2-301.12 Cleaning Procedure; Properly wash hands; Observed employees going from touching dirty dishes and performing food prep without washing hands; CDI employees given directive and education on hand washing. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands; Do not touch RTE food products with bare hands to prevent contamination; Observed employees touching RTE food products with there bare hands; CDI products discarded and staff educated on no bare hand contact information. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance; Ensure that all hand sinks are accessible; Observed only hand sink in kitchen area blocked by dirty dish cart and a collander full of trash stored inside hand sink making sink not accessible. CDI all items removed from sink and sink was made accessible. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing; Thaw using approved methods; Observed frozen fish thawing in standing water in prep sink. (use running cool water, heat or refrigeration to thaw) |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage; Properly store utensils between use; Observed numerous knives stored between wall and prep table on dirty surfaces. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed surfaces of all cooking equipment collecting debris in need of cleaning; Observed shelving throughout establishment collecting debris in need of cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability; keep floors, walls and ceiling clean; Observed flooring underneath all cooking equipment collecting heavy food debris in need of cleaning. |