|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed food service staff returned from tranporting food and put on gloves for food service without washing her hands. CDI - reviewed when hands need to be washed with staff.
**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
**Wash hands before donning gloves and between gloves uses.-P |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed a wiping cloth was stored on a food tray inthe reach -in unit.
**Hold in-use wiping cloths in sanitizer between uses. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF
Observed square corners in prep sink.
**Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed the ceiling is absorbant in the dish washing area.
**Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |