|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed food employee wash hands twice and then wipe on pants legs. CDI - PIC instructed handwashing without recontamination by wiping on pants. -0- |
|
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 food employees filling and dumping plastic bowl in the handsink. Fill and empty either at the front sink near the blizzard mixer or at the rear 3-comp sink. CDI - PIC educated employees to use one of these options. -1- |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles in use at the hot dog station. Label these with the common name of the items. -2- REPEAT |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed sewer flies in the women's restroom. Maintain and increase as necessary the pest control methods. -0- |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on the cutting boards and prep tables throughout the facility. Keep these in sanitizer solution between uses. -1- REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. Observed blenders that have cracks inside. Replace these when they are no longer cleanable. -0- |