|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 two employees wash hands and cut off the faucet with their bare hands. CDI- education was performed by PIC. Employees rewashed hands. |
|
14
|
1.50
|
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 four dirty knives stored in clean area of kitchen. Knife blades had debris on them. CDI- Knives were placed at 3-comp sink to be washed, rinsed, and sanitized. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed some uncovered chicken wings and collards in walk-in freezer that were below 40 F. CDI- items were covered. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. |
|
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. Clean exterior of oven, stove top, fryers, and refrigeration units in kitchen area. |