|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P: Employees shall wash hands before donning gloves, and after any activity that may have contaminated hands before working with food. Observed employee at 3-comp sink, then go to soup warmer and prepare soup for line, then handle phone, then proceed to change gloves without washing. CDI- PIC directed employee to wash, and discussion. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Utensils shall be cleaned and sanitized before storing as clean. Found several scoops with food debris attached on clean wall mount. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark prepared, ready-to-eat TCS foods with date of earliest preparation. Observed cooled soups from previous day, not to be served until the next day not date marked. CDI- marked. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C: Food shall be protected from contamination from the premises. Observed pastries on display with no overhead protection.3-306.11 Food Display-Preventing Contamination by Consumers - P: Keep lemons covered at drink station. Observed cut lemons with unprotected. Top was provided but customer had removed and not replaced. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C: Store clean equipment in a clean, dry location. Observed cutting boards hanging on plumbing of prep sink, exposed to potential splash from spray arm. |