|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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. Wash hands before donning gloves and between gloves uses. -P- Observed several employees don gloves and attempt to work with RTE foods. CDI- EHS instructed all employees to wash hands before donning gloves and after a task change. After instrction EHS observed proper hand washing. EHS also observed the dish washer employee scrub and handle soiled dish ware and then handle clean dish ware. CDI- Instruction was given to the employee to wash hands after handleing soiled utensils and equipment before handleing clean dishware. After instreuction EHS observed proper hand washing.
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 several employees wash hands and then turn faucet off with thier bare hands. This action reontaminates thier hands. CDI- Instruction was given to the meployees to use a paper towel to turn the facuet off. After instruction EHS observed proper hand washing. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed a trash can and soiled measuring cup blocking access to the kitchen hand sink. CDI- Items were removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the back kitchen hand sink. CDI- PIC provided paper towels. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed pasta, cooked potatoes, fresh mozzarella, peas and green beans all prepared last night according to the PIC however these TCS items were not date marked. CDI- PIC was able to back date these items. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.-REPEAT- Observed back door open during the whole inspection. After instruuction was given to close the door, EHS never observed door closed. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed one employee wearing a fit bit and another employee wear rubber bracelets on their wrist while preparing food. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- Observed hood light not shielded or shatter proof. Provide a shield or documentation of a shatter proof bulb.
6-303.11 Intensity-Lighting - C- Observed lights in the hood system non-functional. Provide 50 foot candles of light in this area.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions- Observed employee cell phones stored above and on prep top surfaces. |