|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
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 Observed two employees not using the protective barrier when turning off the faucet. CDI Explained cleaning procedure to employees and required to wash their hands. REPEAT
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 employee going from dirty to clean at ware washing. CDI Employee directed to wash their hands. Observed food employee cleaning at ware washing, grab some towels from the hand sink and dry their hands off before trying to don new gloves. CDI Had discussion with food employee regarding going from working with chemicals and dirty, should have required to wash their hands; employee required to wash their hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave with food debris in it from yesterday; make sure food employees clean microwave at least every 24 hours. CDI PIC will have it cleaned. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed gouged cutting boards. Make sure to keep in good repair. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.114 Quat ammonium when used as a sanitizer at a manual ware washing shall be of a temperature of 75 degrees or per manufacturer instructions. Observed sanitizer solution at 95 degrees. Make sure to follow manufacturer instructions to ensure sanitizer is working properly. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunch bag and closed coffee carafe on food counter near tenderizer and microwave. Make sure to store employee items in a designated area where equipment, single service and food will not become contaminated. |