|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Employee washed hands and turned faucet off without a barrrier. No points deducted. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed cooked rice and cooked potato mixture in WIC as well as carrot pudding, rice, and other in freezer with no date mark. Date all cooked products and date frozen food for date of cook, freeze, and thaw. CDI- Dates provided. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Sneezegaurd is not suitable to protect food from contamination. Facility must draw updated model of sneeze guard and submit to health department for approval. VR. REPEAT. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed a very dusty fan. Clean fan |