|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P- 2pts-Observed an employee handle money and then prep a sandwich multiple times. CDI- PIC was instructed that a hand wash should take place after task are changed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Handsinks may only be used for handwashing.-Pf- Observed tongs and food debris in the handwashing sink beside the oven. CDI- tongs were moved to dump sink. PIC was informed to only use it as a handwashing sink. Clean handsink for food debris residue.
5-202.12 Provide at least 100F water at handsinks. -Pf- Observed hot water at all handsinks to measure between 80-84. PIC was informed the water needs to be at least 100F. VERIFICATION REQUIRED.1pt |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- 0pts - Observed cloths in sanitizer at 50ppm. |
|
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. - 0 pts - Observed floors in need of cleaning throughout facility. Also, observed cracked tile near desk in back. |