|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed food employees engaged in multi-tasks at the same time. One employee answer the phone, then return to make biscuit without handwashing. One employee cook fries, chicken, eggs, between touching WIC handle to a cookline, handwashing needed as task changed to prevent cross contamination as often as necessary. Employee sweeping the floor, then back cooking. Handwashing needed before put on new gloves. CDI- Hands washed properly at the time of inspection. -2 pts- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and dirty stand up freezer right across the fryers. Need cleaning. -0.5 pts- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left opened when not in used. Keep closed to prevent insects/rodents harborage. -0 pts- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
REPEAT
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. Observed dirty floor, wall, and ceiling, low grout, broken tiles and standing water in broken tiles, Needed cleaning throughout the facility where hard to reach to prevent pest harborage. -1 pts- |