|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash. Employees must wash their hands immediately before engaging in food prep or any other required time in the rules. Observed employees were coming downstairs and not washing their hands before putting on gloves before working with food. Also, employees must wash their hands when putting new gloves on to work with food when changing gloves. CDI- explained to PIC to explain to staff. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance. Free access must be maintain to hand sinks at all time. Observed the hand sink on the top level was blocked with a table. CDI- table moved. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
'3-304.15 (A) Gloves, Use Limitation. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P Observed employees were wearing gloves for direct contact with food, then going to other parts of the kitchen, opening doors, touching surfaces etc, and then coming back to work with that same food all while wearing the same gloves. CDI -explained to PIC to explain to staff. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. The dish machine must sanitize as required by the rules. Observed the large dish machine and one bar machine sanitizing at 0 ppm. The chemical was changed on the bar machine. Repairman was called and onsite fixing. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. |