|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P Observed employee wash hands and not use soap. There was not any soap at the sink where handwashing took place because this was not a hand washing sink. The sink was a dump sink. CDI- Employee washed hands at handsink using soap.
2-301.15 Where to Wash - PF Observed employee wash hands and not use soap. There was not any soap at the sink where handwashing took place because this was not a hand washing sink. The sink was a dump sink. CDI- Employee washed hands at handsink using soap.
2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands and not use soap. There was not any soap at the sink where handwashing took place because this was not a hand washing sink. The sink was a dump sink. CDI- Employee washed hands at handsink using soap. |
|
21
|
1.50
|
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 container of commercially processed chili and "facility-made" coleslaw that were not dated. Coleslaw was made yesterday morning and chili was opened this morning according to management. CDI- Dates were placed on items. |
|
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. Clean exterior of equipment and shelving in kitchen. Clean exterior of ice machine in back storage area. |