|
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.
2-301.14 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee loading dirty dishes in dish washer and retreive clean dish from washer without washing hands. CDI dishes re-washed and employee properly washed their hands. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
(REPEAT)
4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine no properly sanitizing dring rinse cycle, measuring 0ppm. Observed sanitizer jug empty, CDI sanitizer container switched out and primed and proper sanitizing observed. |
|
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 cooking equipment, shelving throughout, outside surfaces of kitchen equipment throughout) |