|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing contamination by hands; Do not touch RTE food products with bare hands; Observed employee touch toast with bare hands; CDI toast discarded and gloves used to touch RTE foods. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Hand drying provision; Ensure hand drying device is available at all hand washing sinks; Observed no hand drying device at hand sink in kitchen. CDI towels provided. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
(general comment) 4-203.11 Temperature measuring device accuracy; Provide thin probe, digitel thermometer for observing food temps; Observed old dial thermometers used. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Preventing contamination by premises; Cover food products during storage to prevent contamination; Observed numerous food containers inside walk-in cooler (not cooling) not covered exposed to contamination by premises. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Between use storage; Properly store in use utensils; Observed numerous knives stored between prep unit and prep table touching surfaces that are not regularly cleaned. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-201.11 Durability and strength; Keep equipment in good repair; Observed shelving inside walk-in cooler rusted in need of resurfacing. |