|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P
observed employee handle raw beef patties, then handle bag of buns.
CDI - employee instructed to wash hands. Employee educated on when to wash hands by PIC.
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 use bare hands to turn off faucet on handwash sink.
CDI - employee instructed to turn off water with towel after washing hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
observed only handsink without hand towels.
CDI added hand towels. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
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
observed bag of beef patties (for chili) stored in freezer without date mark.
CDI by date mark. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
observed fruit flies in kitchen. |
|
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.
observed build-up on line prep cooler door gaskets. |