|
6
|
0
|
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 go to back to empty sanitizer and return and prep food without washing hands. CDI- instruction provided |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of unlabel3ed granular foods. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
/3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths not stored in sanitizer. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils stored in soiled water below 135 F. CDI- |