|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF
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 food employee rinse hands in dump sink prior to donning gloves. CDI- Discussed with food employee to wash hands in hand sink with soap and paper towel. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
6-301.11 Provide soap for handwashing at each handsink. -Pf - One hand sink with no soap. CDI- Soap was replaced.
5-202.12 Provide at least 100F water at handsinks.-Pf - Hand sinks read 95 and 88F.
Verification required. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Repeat - Cleaning needed in ice machine
Sanitizer buckets read 300 ppm. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - 0 pts -Several salads stored in two door reach in dated for 9/10 and 9/11. CDI- Items voluntarily discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Thermometer read 27F. CDI- Thermometer calibrated by EHS. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. - 0 pts - Some cups stored unprotected. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - 0 pts- Shelving in reach in refrigerator rusting. |
|
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. - 0 pts - Cleaning needed in reach in refrigerator. |