|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to WashProperly wash hands when switching tasks. Observed an employee handle dirty dishes and then clean dishes without washing hands. CDI- education and redirection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain all utensils clean to the sight and touch. Observed metal pans and plastic food containers with food debris. All removed to be re-washed. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionProperly dispose of all items stored beyond the discard date. Observed a single container of ham stored one day beyond a discard date of 10/28. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-303.11 Prohibition-JewelryOnly plain wedding bands are allowed on kitchen employees. Observed an employee with a bracelet on. REPEAT CDI- by removal. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationMaintain all wiping cloths in sanitizer in between uses. Observed two wipingl cloths not stored in sanitizer. All others properly stored. CDI- placed into sanitizer. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing FixturesClean the mens urinal inside the restroom. Repair the loose handsink faucet in the beverage station. |