|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee touching clothing and glasses while wearing gloves without washing hands. CDI - Hands washed and gloves changed. -2- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside soda nozzles at customer beverage station. Clean. -1.5- |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer either inside or on th eoutside of prep at fornt line tot the right of the salad unit. Install a thermometer. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 flour bin stored inside the splash zone of the handsink to the left of the 3-comp sink. Keep in a clean, dry location. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed rubber band on food employee wrist during food prep. Remove prior to food service. -0- |