|
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 employee wash his hands and then turned off the faucet with his bare hands.CDI-Stop employee and showed him the proper way to wash his hands. Repeat |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed soiled saw blades with leftover meat residue stored on the dish rack as clean. Also observed soiled black trays stored on the dish rack as clean. CDI-Blade and trays moved to 3 compartment sink to be wash, rinse,and sanitized. |
|
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.-Cleaning is needed inside the tracks of the display case and the outside the display case. |