|
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 PIC wash hands after handling trash to prep RTE foods. At the end of the procedure the PIC turned the faucet off with bare hands. This action recontaminates ones hands. CDI- EHS instructed the PIC to re-wash hands and to use a paper towel to turn the faucet off. After the instruction was provided EHS observed proper hand washing. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.-REPEAT- Observed no screen or window at front serving area. The front door was open and no screen to protect from outside pests. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed a portable cutting board in need of replacing due to deep cuts and grooves. |
|
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 grease build up on cooking equipment, cold holding, and prep tops. Clean as often as needed to prevent and reduce the build up. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -REPEAT- Observed food debris and grease residue build up on the walls and floors. Clean as often as needed to prevent and reduce the build up. |