|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P -Use proper procedures to wash hands. Observed employee dip hands in wash vat, rinse vat, and sanitize vat at 3 compartment sink when washing hands. CDI by instruction.
2-301.14 When to Wash - P- Wash hands after activities that contaminate them. Observed food employee touch waste container and proceed to handle package of meat without washing their hands. CDI by instruction. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed disposable towels not available at dispenser. CDI, operator replaced batteries so towels are able to dispense. Repeat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed red trays with some damage to corners. Replace. |