|
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 employee recontaminate hands by bare hand contacting sink when turning the sink off. CDI - educated to turn sink off with a papertowel to prevent recontamination. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly in the kitchen by the back spray arm/prep sink area. Advised to prevent flies from entering kitchen. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service food trays in dry storage not protected from contamination. CDI - EHS educated to store items covered in plastic wrap that it get delivered in; covered the trays. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
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 build up on the gasket to walkin cooler. Observed rusty rack in the back left corner of the dry storage. Observed food tray stored as clean with food debris on non-food contact surface of tray. Advised to spend more time during the wash and rinse procedure or to use spray arm before sending items through dish machine. |