|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed employee moving a trash can with gloves on, employee then proceeded to return to food preparation without change of gloves and handwashing. CDI. Employee removed gloves and washed hands. Observed several employees washing hands and when finish, not using a protective barrier to turn off faucet. CDI. Employee directed to use protective barrier when turning off faucet to prevent contamination.
Observed dishwasher going from dirty to clean with gloves on. CDI Employee directed to wash hands when moving from dirty to clean and change gloves.
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 (non debitable).
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.-P (points deducted) |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed a few sanitizer buckets that were too weak; less than 100 ppm. CDI buckets were changed out with sanitzer to correct ppm.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
Observed food service employee wearing a bracelet during food preparation. Direct employees to remove all jewelry with exception of wedding band while working.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed shelving in walk-in coolers and dish area with rust buildup.
4-501.11 Maintain equipment in good repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Observed shelves in reach-in coolers, cooler doors and gaskets with minor debris and buildup.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed debris on dry storage floor, walk-in cooler, and floor in catering.
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. |