|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed an employee previously preparing food on the line leave and go to the walk in unit to grab other food product. Employees must wash their hands in between the changing of tasks to prevent possible contamination. Employee washed their hands during the inspection after REHS mentioned. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed some wet wiping cloths out on the countertop during the inspection., Wet wiping cloths were moved back to sanitizer bucket during the inspection. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-603.12 Precleaning Dishes shall be effectively pre cleaned to remove any labels or label residue previously attached from prior uses. Observed some pans and plastic containers with label and stick residue from past uses. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
55
|
0
|
Physical facilities installed, maintained & 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 wall directly behind the dish machine with build up left attached. Ensure that walls are being effectively cleaned at a frequency high enough to prevent accumulation of buildup. |