|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled equipment near three compartment sink, proceed to food prep line, then don gloves. CDI - PIC instructed employee to remove gloves and wash hands. Employee washed hands using correct handwashing procedures. -0 points- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris, splash, and residues on cooking equipment, fryers, and hot holding equipment in kitchen. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled handwashing sink in male restroom. Recommend higher frequency and more thorough cleaning. -0.5 points- |