|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed dishwasher handle soiled equipment with gloves then proceed to handle clean equipment at clean drain board without removing gloves and washing hands. CDI, employee washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed food employee filling container up at hand washing sink with water near office area. CDI by instruction.
5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. - Observed faucet in far restroom not providing 15 seconds of continuous flow. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -Observed dishwasher handle soiled equipment with gloves then proceed to handle clean equipment at clean drain board without removing gloves and washing hands. CDI, employee washed hands. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - Observed sanitizer buckets and sanitizer at 3 compartment sink testing below 150ppm quart sanitizer with test kit. Sink refilled and not consistently providing required sanitizer concentration. CDI, operator to use chlorine as sanitizer until wall unit calibrated. Maintenance call made during inspection. Long term compliance visit to ensure wall dispenser calibrated. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some clean plates wet stacked on rack. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 3 fryer baskets with broken wires and poor repair. CDI, baskets removed from use. |