|
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 and recontaminate by turning faucet off with clean hands. CDI corrected by instruction. -0 points- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed hand wash sinks in front and rear of prep areas not above 86 degrees . 10 day verification required. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Beef ground, sausage and italian sausage labeled for 8 days . CDI corrected by instruction. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
Yes |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer and detergent labels are backwards and need to be corrected. 10 day verification required. |
|
47
|
0.50
|
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 buildup of food debris at pizza station large amount of crumbs being pushed under unit and coming through on front storage counter. |