|
6
|
2
|
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 food employee not washing long enough and not using a protective barrier to turn off faucet. CDI Informed food employee of correct hand washing procedure and had him rewash his hands. |
|
14
|
0
|
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 meat saw with food debris. PIC informed that saw guard is no longer in use for cutting of meats. Informed PIC to have piece of equipment removed from the facility if not longer using as well as even if no longer in use, it was not cleaned correctly last time used. CDI PIC will have saw cleaned and picked up from facility. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hand sink when upon entering food establishment with loose caulking. Make sure to secure hand sink by repairing caulking. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee cell phone sitting on top of scale computer system. Spoke to PIC that personal posssessions shall be stored in a designated area to prevent contamination of equipment, food and utensils. |