|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Employees must store and consume beverages in a sanitary manner. Observed employee drink with lid and straw but stored above coffee prep area. Removed and gave instruction. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
Employees must wash hands as required between glove changes, task change and frequently throughout work. Observed glove change and task change from handling soiled then clean dishware without handwash. Gave instruction and suggest action plan to address handwash issues. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Maintain all utensils and food contact surfaces properly cleaned and sanitized. Dishmachine was not dispensing sanitizer and ice machine has biofilm. Ecolab was called for machine and 3-step cleaning process was begun on ice machine. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Do not use absorbent cloths for egg storage. Gave instruction to discontinue using cloths. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
Food service employees shall not wear jewlery on their hands or wrists other than a plain band ring. Observed watches, bracelets, non-band rings. Gave instruction. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
Wiping cloths shall be stored clean and dry on clean surface or in solution. Observed multiple cloths stored improperly throughout facility. Gave instruction. |