|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure- Follow hand washing procedure as required by food code. Observed employee wash hands without soap and turn off water with bare hands. CDI by posting handwash procedure signs at handwash sinks, and observed employee properly wash hands. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition- Observed gravy date marked 1-24-14 in walk-in cooler. Discard TCS food items within 7 day hold time when held at or below 41F. CDI by voluntary discard by PIC. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation- Store all wet wiping cloths in sanitizing solution. Observed wet wiping cloths stored on equipment. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment- Observed excess frost/ice build-up inside walk-in freezer. Ice is forming on boxes of food stored on shelving and on floor. Repair.4-202.11 Food-Contact Surfaces-Cleanability- Shelving racks in upright 2 door cooler are not easily cleanable and need to be replaced or resurfaced. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability- Floors need better cleaning in dry food storage area. All equipment must be at least 6 inches off the floor to allow cleaning of the floor. |