|
6
|
0
|
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
Observed employee wash hands then recontaminat hands by turning off faucet without a protective barrier. CDI conversation was had with employee on how to prevent recontamination when turning off faucet. Employee rewashed hands. |
|
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 meat trays and knives stored as clean with visible food debris and residue. CDI PIC moved trays to be rewashed rinsed and sanitized. Repeat |
|
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 utensils in a tub containing water residue, stored as clean. Ensure to air dry equiptment and untensils after cleaning and sanitizing. |