|
6
|
0
|
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 several food employees not using a paper towel to turn off faucet. CDI Spoke to PIC regarding handwashing procedure and food employees required to rewash their hands. No points deducted due to not a priority/priority foundation item. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a watch. Make sure food employees only wear a plain wedding band to faciliate hand washing. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed cold holding unit, thermometer reading 39 and food at 45-46 degrees. Make sure to have maintenance look at it.
*All food for immediate service or used within 2 hours* |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris in gaskets of reach in units and pink residue/debris on nonfood part of ice machine. Make sure to increase cleaning frequency. |