|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food handler turn off hand sink faucet with bare hands. CDI- EHS advises on proper hand washing method, food handler re-washes hands. (-2) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed water in sanitize basin of 3 comp sink at 50F with Quat sanitizer in use. Manufacturer label stipulates water should be room temperature (60F-75F) for sanitizing of food contact surfaces. CDI- PIC refills basin with warmer water. (-0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 grease and food residue on outer surfaces of lowboys and other food storage equipment. Also observed flour inside lowboys beneath breading station where milk is held. Increased cleaning frequency is recommended. REPEAT. No escalation of points due to improvement on at area listed on past inspection. (-0.5) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 flour, grease, and various food debris on floors throughout facility. Increased cleaning frequency is recommended. REPEAT. (-1) |