|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 Observed food employee wash hands and dry with soiled reusable cloth. CDI- instruction provided |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pre-cooked and thawed open containers of chicken and sausage not date marked. CDI- date marked |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer with label for another potential automotive cleaning solution. CDI- new bottles bought unused ; label changed |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee opened foods stored with food for public. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples stored open to public. Protect through shield or wrap or provide MUST WASH BEFORE CONSUM,PTION SIGNAGE |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Store ss utensils inverted. |
|
47
|
1
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
.4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple non-food contact surfaces with excessive debris accumulation. |