|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - Observed dishwasher handle soiled equipment with gloves then proceed to handle clean equipment with same gloves. Observed food employee relocate garbage can then handle clean pans with same gloves. Ensure employee changes gloves and washes hands if changing tasks. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap available at handwashing sink at line. CDI, soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed wet towels at 2nd handwashing sink. Wet / contaminated towels replaced with clean dry disposable towels . |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed gloves used to handle soiled equipment then clean equipment without staff removing their gloves and washing hands. CDI by instruction. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed peppers cooling on rack and deep container of crab dip cooling in tightly covered container in walk in cooler. CDI, foods relocated to blast chiller and uncovered shallow sheet pan to rapidly cool. Repeat. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - Observed clean drainboard at dishmachine overloaded with soiled equipment and next to clean equipment. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster lid left open. |