|
6
|
2
|
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 food employees not using a protective barrier when turning off faucet. CDI Educational moment and food employees rewashed hands.
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 going from dirty to clean without washing hands. CDI Food employee stopped and directed to wash hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can openers being stored with minor food debris. CDI Can openers returned to ware washing. Make sure can openers are washed accordingly.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed strainer, pan and pizza cutter stored with minor debris. REPEAT Points not escalated; as a whole all food contact surfaces looked good. However if seen in next inspection points will be deducted. (Pan was coming out of ware washing and pizza cutter was being stored; PIC stated doesnt use those particular utensils). |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed ambient air thermometer in milk reach in unit reading 30F and product was holding above 30 F. Make sure to provide accurate air thermometers. |
|
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 fans in ware washing and general kitchen area with minor debris which potentially is being blown on food contact surfaces and non foods. Make sure to increase cleaning frequency. |