|
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 an employee rinse hands in the hand sink for approximately 2-5 seconds. The employee did not use soap and then used bare hands to turn off the faucet. The employee did the same thing a second time. CDI - explained to the PIC the proper procedure and the PIC translated to the employee. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
Repeat violation 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 bottles of oven cleaner unlabeled. CDI - bottles were labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet cloth stored on a cutting board. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on both doors of the reach in cooler and on the walk in cooler. Replace gaskets. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on shelving on the cook line, dry storage, in the coolers and in the walk in cooler. Cleaning needed on the outside of equipment as well. |