|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee use register, pick up marker off ground, then proceed to food preparation and handling customer order. CDI by instruction to ensure handwashing completed when changing tasks and anytime hands are contaminated. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clean single-service cups stored less than 6 inches from the ground on storage racks. Adjust bottom shelves on storage rack to provide minimum of 6 inches of clearance. |
|
45
|
0
|
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 - C - Observed several split gaskets on doors of prep coolers behind front counter. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin located at rear handwashing sink in storage area. |