|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 hand used to turn off water at faucet and touching paper towel dispenser with no barrier, recontaminated hands. CDI- Hand were re-washed using proper procedures. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a box of raw sausage stored on top of a pan with cooked sausage and bacon in the reach-in cooler at the cook line. CDI- Sausage moved to another location. |
|
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 build-up on the shelving in reach-in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on the ceiling/light cover at the wait area. Observed debris on the floor under cook line. Clean regularly.
6-101.11 Non-absorbent, smooth, and easily cleanable surfaces shall be provided. Observed absorbent tiles in the rest rooms. |