|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed cook crack raw egg then change gloves without washing hands. CDI: Senior EHS intervened and had cook wash hands properly. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dishmachine dispensing chlorine at 0ppm. It was determined that sanitizer container was empty. Dishwasher had no knowledge of container being empty. CDI: container was changed out and dishmachine now dispensing at 50ppm. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Chlorine sanitizer in bucket observed at 0ppm at wait station area. CDI: bucket was changed out to proper concentration. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishwasher towel drying dishes coming out of the dishmachine. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-501.11 Maintain equipment in good repair. Observed WIF and WIC with dents in the front. Observed gaskets torn on standup cooler and low boy cooler in kitchen. |