|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 1 pt.
Observed an uncovered employee drink on top of single service meat trays, a drink stored correctky below prep table but uncovered, and another drink stored on ledge above meat case. CDI - all drinks discarded/relocated. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - 1 pt.
Observed only handsink in meat cutting room blocked by trash can and shopping cart. CDI - all items moved and sink was made accessible. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - 1pt.
Observed mutiple boxes of food stored on the floor from morning delivery. CDI - all food items moved off of the floor. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General Comment - 0 pts.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed employee cutting meat with watch on.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employee cutting meat without proper haior restraint. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General Comment - 0pts.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed purse and cell phone stored below prep table on top of single service items and on prep table. |