|
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 at cook line take dirty utensils to back for warewashing, then return to line and change gloves without a proper hand wash between tasks. CDI: PIC instructed employee to wash hands and change gloves. |
|
26
|
0
|
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 unlabelled Orange Force spray bottle at chemical storage rack. CDI: Chemical spray bottled labelled. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 one unlabelled shaker and one unlabelled squeeze bottle in cooking area. Facility has shown vast improvement since previous inspection and points were not elevated. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored on flip top unit across from grill area. CDI: Cloths placed in sanitizer bucket. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed pasta flip top unit adjacent to cook line with a damaged inner wall, making the unit no longer smooth and easily cleanable. Repair as best as possible. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving across from warewashing area with sticky build up and gasket on reach in freezer with black residue. |