|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands by bare hand contacting sink faucets when turing the faucets off. CDI - educated on how to prevent recontamination; advised to turn off faucets with paper towel. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer rags not stored in buckets. Observed quat sanitizer buckets not at 200 ppm. REPEAT VIOLATION. CDI - reminded to store rags in the buckets. Advised to refill the buckets with proper concentration. Advised to fill up buckets, then soak the rag in sanitizer before storing in buckets to keep concentration at equiilibrium. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed accumulation of mnold on the gasket to the walkin cooler. Advised to clean and sanitize more often. |