|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash hands in three comp sink rinse vat. CDI by employee washing hands in clean handwashing sink. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee cleaning small pot in handsink. Upon seeing EHS, employee began washing hands over top of small pot, then took small pot to three comp sink, and rinsed hands in the three comp sink vat. EHS instructed employee to leave pot in the wash area, wash hands again. |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed chicken thawing in prep sink without cold water running or draining. If chicken is thawed this way, insure that COLD (less than 70F/21C) is ran over the product, and that the water is allowed to drain, preventing the product from becoming too hot. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open at time of inspection. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed card board boxes littering the outside entrance of the establishment. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions stored in the front waitress prep/service area. |