|
6
|
0
|
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 single employee wash hands properly but did not use a barrier to turn off water
faucet. CDI - Asked employee to re-wash hands and spoke with PIC about proper hand washing procedure. -0 points- |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed RTE potato skins stored in same container as
bagged raw mussels in reach in freezer. CDI- PIC removed potato skins and storage order was corrected. -REPEAT- -3 points- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a
small container of seasoning on prep line with a piece of hard white plastic in the mix. CDI - PIC voluntarily discarded. -0 points- |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female employee restroom. -0 points- |