|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee return from outside who went directly to dishroom to wash utensils without washing hands. Immediately after entering kitchen and beginning tasks, employees must go to handsink to properly wash and rinse hands and dry with a clean paper towel. Employee was re-directed to handsink where hands were properly washed. CDI by instruction and properly washing hands. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Food must be stored off of floors at all times. Observed that delivery had been made and food items were placed on floor of walk-in cooler. Must have proper area at least 6 inches off of floor upon which food deliveries are deposited to avoid cross contamination of food and from floor to other surfaces where food is transferred. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed that delivery had been made and that boxes of single-service items were placed on floor of dry storage room. Must have proper area at least 6 inches off of floor upon which deliveries are deposited to avoid cross contamination of single service items and from floor to other surfaces where items are transferred. |