|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed employee handle soiled equipment on dirty drain board and then proceed to handle clean equipment on clean drain board. CDI by instruction.
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 food employee turn faucet off with their bare hands after hand washing. CDI by instruction. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed dining beverage refrigerator not working and turned off. Observed flip top prep refrigerator not holding required temperature in kitchen with an ambient air temperature of 57 degrees F. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy soil accumulating on top of dish machine and in need of cleaning. |