|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee washing utensils and equipment in 3 compartment going from dirty to clean dishes without a hand wash. CDI- PIC and food employee educated on when to wash hands. Employee washed hands before handling clean equipment. Item was rewashed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 Sanitizer contact time -P Observed food employee washing utensils at 3 compartment sink with dipping items into sanitizer and immediately removing. Chemical container stated 1 minute contact time required for food establishments on food contact surfaces. CDI-PIC and food employee educated on proper contact time and item was placed in the sanitizer for proper contact time. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at 50 ppm of quat. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed food trays with food contact surface exposed and facing up. Observed cups for teachers with exposed contact surface outside of plastic sleeve. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open and misfitting lid. REPEAT |