|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
2-301.14 Wash hands after activities that contaminate them.-P
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P
Observed an employee on the bistro (board dining) side change gloves without washing hands after handling a personal cell phone (twice). Observed the employee then quickly wash and rinse for a total of 5-10 seconds. CDI by education and proper handwashing. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee on the bistro (board) dining side touch ready to eat lettuce with bare hands to determine if the product was cold. CDI by disposal and education. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor food debris left on the vegetable slicer and knives stored as "cleaned" in the salad bar station. CDI by removal/breaking down to be re-washed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans stacked while wet on the air drying shelving near the board/bistro side wait station. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed one torn gasket on the pizza prep cooler. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried spills in under cabinets under drink dispensers. Observed build up in between juice dispenser nozzles and soda nozzles. Observed sticky build up outside the cabinets in the pasta station across from the stove area. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair the taped wall coving near the walk in produce cooler.
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. General cleaning needed on the floors. Observed build up on the walk in freezer and produce cooler floor, around the base of the walls in the kitchen. In between the cabinets on the floor near the main milk dispenser. Floors under and behind equipment. |