|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed one employee with dish washing glove on handling clean and soiled utensils. CDI - PIC instructed employee not to use glove. -1.5-
Observed employee transport soiled container to dish machine and then go back to cook line without washing hands. CDI - PIC instructed hand washing. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on utensils on the front line and scoop at dish machine. CDI - PIC instructed employee to rewash these items. -3-REPEAT |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing large wrist watch at beginning of inspection. CDI - PIC instructed employee to remove watch. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored at front line in soiled container. Clean the bottom of container. -0- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the bottom of the low boy opposite the carryout window with buildup in the bottom. Clean. -0- |