|
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 an employee wash hands and at the end of the procedure the employee used a bare hand to turn the faucet off. This action recontaminates ones hands. CDI- Education was provided to all employees and EHS observed proper hand washing. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed back door open without any protection from pest/rodent entry. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed grill employee with a bracellt on the wrist while preparing food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed grill employee with hair preparing food without a head cover. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed food debris and grease residue build up on cold holding equipment handles and gaskets. Also observed grease residue and minor food debris build up on cooking and hot holding equipment. Clean these items as often as needed to prevent and reduce the build up. |