|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
Employee observed washing hands without using paper towel to turn off faucet. CDI (corrected during inspection) by instruction/teachable moment. Always use paper towel to turn off faucet to prevent recontamination of hands during handwashing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-202.12 A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
COMMENT:
Observed metered faucet in the employee restroom that had to be continually reactivated to supply water to wash hands. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
COMMENT:
Observed powdered sugar and parmesan without label at pizza boxing area. |
|
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.
COMMENT:
Clean the gaskets on the reach in prep units and the hood vents above the pizza oven. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
COMMENT:
Clean the floor drain underneath the three compartment sink. Clean the walk in cooler tile floor. |