|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee blow his nose, then wash hands at prep sink were there is not any soap which is part of handwashing procedure. He also cut of faucet with bare hands before donning gloves. CDI- Employee was stopped from preparing food and made to rewash hands in correct hand sink.
2-301.15 Where to Wash - PF Observed employee wash hands in prep sink. Handwashing shall take place in a hand sink. CDI- Employee was stopped from preparing food and made to rewash hands in correct hand sink.
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 P Observed food employee blow his nose, then wash hands at prep sink were there is not any soap which is part of handwashing procedure. He also cut of faucet with bare hands before donning gloves. CDI- Employee was stopped from preparing food and made to rewash hands in correct hand sink. Repeat |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed condiments box blocking the hand sink in prep area. CDI- Box was removed. REPEAT. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at 3-comp sink was dispensed at a level of 0ppm. VR-Have machine properly calibratied and repaired within 10 days. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - PF Observed one fly in back prep area. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping cloth not stored in sanitizer solution in-between use. |