|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee attempt to change gloves after moving soiled cooking equipment to three compartment sink without a hand wash. CDI - Employee was stopped and asked to wash hands before donning gloves and returning to food preparation. Recommend reviewing hand washing procedures and when to wash hands with employees. -0 points- |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed packages of mac and cheese thawing under running water with a temperature of 76F. Potentially hazardous foods shall be thawed under refrigeration of 41F or less, completely submerged under running water at a temperature of 70F or below, or as part of the cooking process. CDI - PIC moved packages of mac and cheese to the walk in cooler to continue the thawing process. -0.5 points- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two ice bins at drink stations with sliding doors left open and unprotected. Food shall be protected from contamination where it will not be exposed to splash, dust, or other contamination. CDI - PIC closed ice bins and asked employees to keep doors of ice bins closed when not in use. -1 point- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of plastic drinking cups stored on floor in dry storage area. CDI - PIC moved box to nearby shelving. -0.5 points- |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. A female restroom shall be provided with a covered receptacle for sanitary napkins. -0 points- |
|
53
|
0.50
|
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 food residues, flour, and soil on walls around breading area and three comp sink area. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on food prep surface near chicken breading area. Recommend designating an area for the storage of employee possessions away from food, utensils, and equipment. -0 points- |