|
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 food employee wash hands for 8 seconds. CDI - Instructed proper handwashing for a minimum of 15 seconds. -2- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 (B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink used as eyewash and handsink. CDI - PIC stated store management will see if there is an alternate placement for the eyewash, which pulls down over the handwash basin. -0- |
|
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 burned gasket on the pretzel hot box. Repair. -1- |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.16 Rinsing Procedures - C A 3-compartment sink shall be set with a wash, rinse and sanitizing solution when manually washing dishes. Observed 3-comp setup without rinse solution. CDI - PIC instructed filling of middle compartment with rinse solution. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the ceiling in the dry storage, on the wall beneath the shelving in the same area. Clean. -0- |