|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) Observed employee battering raw chicken, drop into fryer, remove gloves, pick up clean plate, and then move to wash hands. Be sure to wash hands prior to contacting any surface where ready to eat foods will be placed to prevent cross contamination. In this instance, a hand wash should have occurred before handling the plate. All other hand washing was great. CDI - Hands washed, dish moved to 3 comp sink for W/R/S. - 0 - |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed stacks of plastic cups stored in hand sink. CDI - Cups were moved to dish machine to be W/R/S. - 1 - |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice scoops stored in container of water reading 84F. CDI - Water was emptied. - 0.5 - |
|
56
|
0.50
|
Meets ventilation & 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 phone stored on plate at cook line. CDI - phone removed. Plate moved to dish machine to be W/R/S. - REPEAT- 0.5 - |