|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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.-P - Observed employee wash hands for less than 10 seconds total. CDI- Employee rewashed hands.
2-301.14 Wash hands after activities that contaminate them.-P - Observed several employees close hand sink handles with clean hands. To avoid recontamination use a barrier such as a paper towel to close handles. CDI- Employees educated by PIC. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed food employee obtain water for use in kitchen from hand sink. Discontinue this practice. Hand sinks are considered a soiled surface and should not be used for any other reason other than hand washing. CDI- Employee properly educated. |
|
21
|
0
|
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 - 0 pts - Two containers of pasta were not dated. Thoroughly discussed with establishment the need of date marking all TCS/PHF food product (including prep units) if maintained in establishment for more than 24 hours. CDI- Pasta was dated. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - 0pts - Observed a stack of pans in need of air drying. Assess air drying procedures. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - 0 pts - Floors throughout kitchen are in need of repair. PIC is aware and states floors will be changed. |