|
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 to turn off faucet. CDI Food employees informed of cleaning procedure and required to rewash hands. Observed food employee not drying hands. CDI Food employee directed to dry hands after washing. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer solution of quat ammonium at 3 compartment sink reading less than 100 ppm while utensils are soaking. CDI Instructed PIC to drain and make new sanitizer solution; rewash and sanitize utensils. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed rinse and sanitizer solution with visible debris. Observed sanitizer solution cloudy and reading less than 100 ppm for quat ammonium. Keep solutions clean. |
|
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. Observed dusty fans in cold room. Make sure to keep clean. |