|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands in hand washing sink failing to wash for the required time frame; Observed staff re-contaminate their hands by turning faucet handles off with bare hands. CDI staff educated and employees properly washed their hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
'4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers / utensils stored clean with food debris stuck to surfaces; CDI containers / utensils pulled and placed into dirty dish pit. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
NO POINTS DEDUCTED
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
NO POINTS DEDUCTED
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of dry food bins, shelving and items stored under prep tables). |